Ingredients
- 6 pork fillets Iberian prey
- 2 teaspoons oregano
- 2 tablespoons sweet paprika
- 4 tablespoons oil
- 1 teaspoon wine vinegar
- 200 g of mashed potato
- 200 g tomato sauce
- 1 teaspoon ketchup
- salt
How to Make
1 – Mix oil, vinegar, paprika and oregano. Place everything into a glass jar and shake until lightly emulsified. Wet out the steaks and let stand about 6 hours in the refrigerator. After that time, cut the fillets into small cubes and fry in a skillet over high heat.
2 – Place on plates using a pastry ring, so it is nice, and serve with mashed potatoes and tomato sauce, which will have added a teaspoon of ketchup.
Serve for 4 people
Preparation time 50 min + 6 h of marinade