An hymn to Spanish popular cuisine, this dish must be very hearty as it has to cover working men needs
ingredienti per 4 porzioni (costo circa 4 € ap)
- 8 organic eggs
- 12 slices of pork loin
- 600 gr potatoes
- 8 cipolline
- Olio di semi di girasole EV
- Sale
- Pepe nero
- Prezzemolo fresco
“El pueblo unido jamás será vencido”. United people will never be defeated.
This may be the most known slogan of the Spanish workers.
In Spain between the working hours there is an interval of about 2 hours. During these hours the workers use to eat and of course rest for a while.
Probably the most classic worker´s dish is that we present today, lomo a lo pobre.
So, first of all we put the pork slices in a wet brine, made by 1000 ml water and 50 grams salt, well diluted. We leave the meat in the brine for about an hour.
Meanwhile we simmer the small onions, cut in halves for about 10 to 15 mins, we peel and cut the potatoes in slices and we preboil them for just 5 minutes in very hot salted water.
We pat dry the meat and we fry it, in batches, in a skillet with a little bit of EV sunflower oil. The meat logically would be very tender, as it was immerged in the brine. After the meat, we fry the onions.
In a wok, we lightly sauté the potatoes, giving care that they will maintain their shape, so the sautéing must not be too intense. Seconds before sautéing end we salt them and we add some chopped parsley.
In a skillet we preheat (about 180 Celsius degree) EV sunflower oil and we fry the eggs, two at a time. We try to keep the yolks wet and the whites crispy. When ready, we salt and pepper them.
We put on each plate 3 pieces of meat, potatoes, four pieces of onions and 2 eggs and we serve.
