Chef Isabel
Lacón con Grelos
Lacón con grelos is Galicia's winter plate: salt-cured pork shoulder, turnip tops, chorizo, and potatoes cooked in one pot, with the soaking doing the work that decides the dish.
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Chef Isabel
Llom amb Col (Mallorcan Pork in Cabbage)
Llom amb col is Mallorca's winter feast: pork loin sealed inside tender cabbage, then braised with botifarró, sobrassada, pine nuts and raisins until each parcel yields under a fork.
Chef Isabel
Secreto Ibérico a la Plancha
Extremadura's dehesa gives secreto ibérico its veined fat and deep sweetness. A fierce plancha, coarse salt, and a short rest are all this quick cut needs to brown outside and stay rosy within.
Chef Isabel
Caldereta Extremeña de Cerdo Ibérico
Extremadura's pork caldereta is a one-pot country stew of browned Iberian pork, slow sofrito, wine, and pimentón, finished with a garlic-and-liver majado that gives the sauce its dark, savoury body.
Chef Isabel
Pluma Ibérica a la Plancha (Iberian Loin Tip)
Extremadura cooks pluma Ibérica fast and bare: a fierce plancha, a short rest, and coarse salt leave the feather-shaped loin tip deeply browned outside and rosy, juicy, and marbled within.
Chef Isabel
Carne Fiesta Canaria
Carne fiesta is Tenerife's romería pork: garlicky, wine-sharp and stained red with pimentón, marinated overnight, fried in batches, then finished in its adobo beside salt-wrinkled papas arrugadas.
Chef Isabel
Costillas a la Riojana
Riojan pork ribs settle into a dark, sweet sofrito of red pepper, tomato, pimentón and local wine, then braise slowly until the bones loosen and the sauce calls for a proper piece of bread.
Chef Isabel
Carrillada Ibérica en Salsa
Andalucía turns a humble cut into a Sunday dish: Iberian pork cheeks browned well, laid over a patient sofrito, and braised in red wine until a fork parts them without effort.
Chef Isabel
Abanico Ibérico a la Plancha
Extremadura's dehesa gives us this fan-shaped, marbled rib cut: salt it at the last moment, lay it on a fierce plancha, and count in seconds so the centre stays juicy.
Chef Isabel
Presa Ibérica a la Plancha
Presa ibérica is western Andalucía's richly marbled shoulder cut: salt it, sear it fiercely on hot iron, rest it well, then slice across the grain while the centre is still rosy.
Chef Isabel
Magro con Tomate Murciano
Murcia's everyday pork dish puts browned shoulder into a patient tomato sofrito, cooked until the sauce clings, the meat yields, and a piece of bread has nowhere else to be.
Chef Isabel
Frit Mallorquí de Matances
Frit mallorquí de matances is Mallorca’s slaughter-day panful: pork liver, lean meat, potatoes, peppers and wild fennel, each fried separately so every piece keeps its proper texture before the final toss.
Chef Isabel
Prueba de Cerdo Extremeña
Extremadura's matanza tasting dish: small pieces of pork rested overnight in garlic, oregano and Pimentón de la Vera, then fried until browned, juicy and slick with red oil.
Chef Isabel
Costillas con Papas y Piñas de Millo
Tenerife’s country-table one-pot of salt-cured pork ribs, potatoes, and piñas de millo, whole corn cobs, boiled until tender and served with the sharp green bite of cilantro mojo.
Chef Isabel
Manitas de Cerdo a la Andaluza
Andalusian pig's trotters become proper cocina de cuchara after a long, quiet simmer, with dark tomato sofrito, jamón, chorizo, pimentón, and fino holding their rich gelatine in a glossy sauce.
Chef Isabel
Solomillo al Whisky Sevillano
Seville’s favourite pork tapa puts browned tenderloin into a sharp, glossy sauce of whisky, garlic and lemon, with proper fried potatoes underneath because leaving that sauce behind would be foolish.
Chef Isabel
Raxo Gallego
Galician raxo is pork loin marinated overnight with garlic, white wine, and a restrained spoon of pimentón, then fried in fierce batches and served with golden chips and blistered Padrón peppers.
Chef Isabel
Lomo de Orza Manchego
La Mancha keeps pork loin the old household way: a garlicky oregano adobo, gentle cooking in olive oil, then a clean covering of oil that seasons every tender slice for tomorrow's table.
Chef Isabel
Peus de Porc a la Catalana
Peus de porc are Catalan cuina de cullera at its deepest: tender trotters, dark sofregit, and almond-hazelnut picada held at a slow xup-xup until the sauce turns glossy enough to cling.
Chef Isabel
Carcamusas Toledanas
Carcamusas are Toledo in a cazuela: pork braised in tomato with peas, jamón, chorizo and a small bite of guindilla, served as a tapa beside a caña or as supper with plenty of bread.
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