The cochifrito formula originates from two words that I surmise you previously speculated: “nursing pig” and “seared”.
This conventional Segovian dish is easy to plan and will genuinely leave you licking your fingers.
THE COCHIFRITO, A Tasty AND Simple DISH
It must be clarified that there is no single method to make the little bite, it is likewise called that. The base is consistently the meat of a decent nursing pig, which should be salted and seared in quality olive oil, with the important method to give it a crunchy contact. Undoubtedly, the irreplaceable bit of garlic can’t be overlooked, which will assist us with giving a ton of flavor to this seared delicacy.
The most idealists just cook this dish with oil, salt and garlic. Be that as it may, I like to include a dash of additional flavor with some different fixings, as you will see beneath.
On the off chance that you have any questions while you are cooking this dish, consistently recall that the key is in the surface: it should smash outwardly, while within it ought to be delicate and delicious.
Cochifrito formula, simple and scrumptious
Figure out how to cook at home this delicious cochifrito, blade or singed nursing pig, so it is the equivalent or better than the one you will discover in cafés or hotels.
- 1/2 nursing pig around 2 kilos
- 3 cloves of garlic
- 1 white onion
- 1 glass of sherry liquor
- Some new parsley branches
- Additional virgin olive oil
- Salt to taste
Bit by bit elaboration
- To begin, the nursing pig meat should as of now be spotless and hacked. We will hack it into pieces about the size of a chomp. I do it in bits of around four centimeters.
- We will likewise strip the onion and leave it julienned, to be utilized later in the arrangement of the formula.
- The other thing that we will leave prepared is a sort of marinade to prepare the nursing pig. To do this, we will require a mortar. We will strip the garlic cloves and spot them in it.
- At last, we will add a bit of salt to the mortar to taste and we will pound every one of its substance, until we acquire a glue. Until further notice, we will save it.
- We will wash the parsley and channel it. At that point, we will isolate the leaves and spot them in the mortar with the garlic.
- The following thing will be to get a decent size skillet, where we can cook the meat. We will cover the base with a liberal sprinkle of oil and warmth it over low warmth.
- At the point when it is hot, we will include the nursing pig meat and fry it. We will move the pieces with a wooden spoon so they cook over their whole surface. It is significant that we don’t quit observing the nursing pig at this phase of the formula, so it won’t toast or dry out.
- We will cook the nursing pig for 15 minutes, in length enough to seal the outside of the pieces. In this way, we will fuse the onion in julienne.
TIPS FOR THE Planning OF THIS Formula
- On the off chance that you don’t have a conventional mortar at home, you can utilize a food processor or blender to make the magic or preparing.
- To give an alternate, unique and much more crunchy contact to the cochifrito, you can include a cup of almond powder soon after including the magic, and blend it in with all the meat. You will be astounded by the outcome.
- You will have seen that we have not included salt until the finish of the formula. Thusly, the nursing pig is kept from delivering an excess of juice during cooking, and it doesn’t have the surface we are searching for.
- On the off chance that you need to give the cochifrito a hot touch, you can add a stew to the combination to make the marinade or magic, before granulating it.
- Serve the cochifrito following searing. A little pig that gets cold will lose all its appeal.
- On the off chance that your skillet isn’t sufficiently large to broil all the bits of nursing pig in one go, you should cook them in clusters. On the off chance that you enjoyed our formula for cochifrito, you ought not miss our flavorful prepared nursing pig .