Asadura is a traditional dish served during our celebrations, both private and at pilgrimages. Canarian asadura typically consists of: pig’s liver, heart, and lungs.
Ingredients:
500 grams of chopped pork meat
500 grams of chopped fresh bacon
1 large onion
1 and a half heads of garlic
5 medium ripe tomatoes
1 glass of white wine
Pig’s offal (liver)
250 grams of almonds
250 grams of raisins
A splash of vinegar
Oil
Salt
Paprika
Bay leaves,
Thyme
Oregano
A piece of red pepper (cayenne) if large
Let’s Get Started
In a pot with water and salt, add the liver and allow it to boil until tender. Remove it from the water and cut it into pieces.
In a frying pan, heat oil and brown the meat and bacon, then transfer them to a pot.
In the same oil used to fry the meat, fry the liver. Once cooked, transfer it to the pot.
In the same oil, add the chopped garlic and diced onion, allowing them to cook before adding the peeled and chopped tomatoes. Let the mixture cook down into a sofrito.
Once cooked, add it to the meat along with all the spices, almonds, raisins, a glass of white wine, a splash of vinegar, salt, a little water, and let it simmer gently until the meat is tender.
This recipe is typical of the Canary Islands and was traditionally made during pig slaughtering times.
