Raxo con Patatas
Raxo con Patatas is a classic Galician dish featuring tender marinated pork loin served with crispy fried potatoes. This simple yet flavorful meal is perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 644 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gpork loin, cut into 1-inch (2.5 cm) cubes
- 4 clovegarlic, minced
- 2 tsppaprika, sweet
- 1 tsporegano, dried
- 60 mlwhite wine
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 pcspotato, peeled and cut into 1/2-inch (1.3 cm) cubes
marinade
- 4 tbspolive oil
for frying
- 4 tbspolive oil
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
slotted spoon · large skillet · paper towels · large bowl
The method
Step by step
- 1
Place the pork loin cubes in a medium bowl.
About 1 min
- 2
Add the minced garlic, paprika, dried oregano, white wine, olive oil (for marinade), salt, and black pepper to the pork.
About 2 min
- 3
Mix well to ensure all pork pieces are evenly coated with the marinade.
About 1 min
Cook’s note: Use your hands for best results.
- 4
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
About 30 min
Cook’s note: Marinating longer will result in more flavorful pork.
- 5
Heat half of the olive oil (for frying) in a large skillet or frying pan over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the potatoes to get a good crisp.
- 6
Add the cubed potatoes to the hot oil and fry, stirring occasionally, until golden brown and tender, about 15-20 minutes.
About 18 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 7
Remove the cooked potatoes from the skillet with a slotted spoon and set aside on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Season the potatoes lightly with extra salt immediately after frying.
- 8
Add the remaining olive oil (for frying) to the same skillet over medium-high heat.
About 1 min
- 9
Once hot, add the marinated pork loin to the skillet in a single layer.
About 1 min
Cook’s note: Avoid overcrowding the pan to allow the pork to sear properly.
- 10
Cook the pork, turning occasionally, until it is browned on all sides and cooked through, about 8-10 minutes.
About 9 min
Cook’s note: The internal temperature of pork should reach 63°C (145°F).
- 11
Return the fried potatoes to the skillet with the cooked pork.
- 12
Stir everything together to combine and heat through for about 1-2 minutes.
About 1 min
- 13
Serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 644.2kcal
- Protein
- 34.9g
- Carbs
- 30.2g
- Fat
- 42.3g
- Fibre
- 4.1g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Raxo con Patatas in an airtight container in the refrigerator.
Reheat in a skillet over medium heat until warmed through, or in the microwave.
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