Hand-crushed cumin seeds and peppercorns make a fragrant marinade for this rich, nutty meat
I think this dish tastes best if the cumin seeds and the peppercorns are pounded using a pestle and mortar, but if you already have ground spices, use them instead.
Requires overnight marinating and resting time.
Ingredients
For the pork and peppers
3 garlic cloves, finely chopped
3 tsp cumin seeds
3 tsp whole black peppercorns
2 tsp pimentón dulce (Spanish sweet paprika)
2 tsp dried oregano
50ml olive oil, preferably Spanish, plus extra for drizzling
750g pork fillet, trimmed of excess fat
3 red peppers
For the sliced potatoes
350g potatoes, peeled and thinly sliced
1 white onion, sliced
3 tbsp olive oil, preferably Spanish
Method
Pound 3 finely chopped garlic cloves with ½ tsp salt using a mortar and pestle. Add 3 tsp cumin seeds, 3 tsp black peppercorns and 2 tsp pimentón, and pound again. Add 2 tsp dried oregano and 50ml olive oil, and mix together. Season 750g pork fillet, then rub the spice mixture all over. Cover and leave to marinate in the fridge overnight.
Preheat the oven to 180C/160C fan/gas mark 4. Place 3 red peppers in an ovenproof dish and drizzle with olive oil. Bake for 30-40 minutes, turning once or twice. When the skin on the peppers has wrinkled, take them out of the oven and leave to cool. Remove the seeds and skins and slice. Transfer to a plate and cover.
Put the sliced potatoes and 1 sliced white onion in a baking tray, season, drizzle with 3 tbsp olive oil and place in the oven. After 20 minutes, heat a heavy frying pan large enough to contain all the meat, over a high heat. Fry the pork, turning every 1-2 minutes for about 5 minutes until it’s browned all over. Place on top of the potatoes and return the baking tray to the oven for a further 15-20 minutes.
Remove and leave the pork to rest for 5-10 minutes. You may need to increase the temperature and return the potatoes to the oven to cook for a further 10-20 minutes, until golden. Warm the red peppers in the oven for 2 minutes and when ready, slice the pork.
Serve a layer of potatoes, then the meat, topped with the red peppers. Finish with a drizzle of pan juices.
Recipe from Cocina de Andalucía, by María José Sevilla (Ryland Peters & Small, £20)
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By elocal magazine