Preparation time: 10 mins  |  Cooking Time: 60 min  |  To: 3 - 4

INGREDIENTS:

  • 1.5 kg pork rojons
  • 1 tsp pepper (tea)
  • 2 Tbsp sweet paprika
  • 200 ml of white wine
  • 7 cloves of garlic
  • 1 Tbsp of lard
  • 2 Tbsp virgin olive oil
  • 1 bay leaf
  • 550 g of greens
  • Olives and salt to taste

PREPARATION:

In a bowl, season the meat with salt, sweet paprika, pepper, white wine, bay leaf and garlic cloves. Wrap everything up, cover and leave to marinate overnight.

Melt the lard and olive oil in a frying pan, add the meat and cook over medium heat. Add the marinade and cook until the meat is golden.

For the greens: cook the greens in water previously heated and seasoned with a little salt. When they are soft, remove and rinse under cold water. Let the water drain well. Place a pan on the heat with a base of olive oil and sliced garlic. When it's hot, add the greens. Season with salt, pepper and let it sauté.

Place the rojões, greens, fries and olives on a platter. Serve immediately.