This is a typical recipe from the island of Tenerife. As its name suggests, it is common on festive days, hence almost everyone will offer it. In many places, it is referred to as marinated ‘pig’ meat.
The pork is chopped into cubes and placed in a bowl (made of porcelain, never aluminium). A mixture is made with oregano, bay leaves, thyme, garlic, clove, salt, black pepper, and paprika, which is taken from the mortar with two parts oil and one part vinegar (in sufficient quantity to cover the meat well). This mixture is poured over the pork, allowing it to marinate overnight (in a cool place or in the fridge). The next day, the meat is fried and placed in a pot with the leftover marinade and the oil used for frying the meat, browning it slightly. It is removed from the heat and after waiting a bit for it to cool, the sauce (made with the marinade and oil) is passed through a sieve. This is added back to the meat and brought to the boil. When the meat is nearly done, the slices of fried bread are pounded in the mortar and added to the meat, which is then set aside.
Ingredients:
1½ kg of pork
100 g of oregano
2 bay leaves
100 g of thyme
6 or 7 cloves of garlic
1 clove, 1 tablespoon of salt
4 black peppercorns
1 teaspoon of paprika
oil, vinegar
3 slices of fried bread.
