Spanish pork hash or picadillo basically consist of chopped pork meat seasoned with Spanish smoked paprika (pimentón), garlic, salt, oregano and olive oil. It is eaten all over the country but especially in those areas where chorizo is manufactured and Matanzas – Spanish term for pig slaughter– are held, in other words… Everywhere in Spain!
First of all, we must say that this picadillo is truly the basis for making our famous Spanish chorizo, but without stuffing it into the gut and without the prolonged curing process. Generally, it is made with different pieces of lean pork mixed with back fat, also from pork.
This picadillo, also known in Spain as zorza, jijas, chichas or chichos is commonly served with fried potatoes or fried eggs, but you can find many recipes that might include this succulent and simple hash as part of the ingredients: scrambled eggs with picadillo, pie of picadillo or green beans with picadillo, for example.
As you may have noticed by now, we Spaniards love pork as much as we love eggs and potatoes. No wonder we usually say that we love even the pig’s gaits. That said, we believe that a fried egg and some fries are the best options to accompany this delicious dish.
- 7.7oz (220g) lean pork, diced
- 4.5oz (130g) pork belly, diced
- 1oz (50g) marbling, diced
- 0.5oz (15g ) garlic, peeled
- 2 teaspoons (11g) coarse sea salt
- 1½ tablespoons (15g) Spanish smoked paprika
- Dried oregano to taste
- Olive oil
- Finely chop lean pork, belly, and marbling. Set aside.
- Pound garlic and coarse sea salt in a mortar in order to make a paste.
- Season chopped pork with garlic and salt paste along with pimentón and oregano.
- Pour enough olive oil so that the seasonings form a paste and you can spread it easily and the meat ends well coat the meat thoroughly.
- Let it marinate for at least 24 hours.
- Stir-fry the pork hash in a pan without oil, the hash has enough fat and it will be enough to fry it. Serve it immediately.
Tips for a perfect Spanish pork hash:
- You can use a meat grinder if you want, just make sure you do not grind the meat too finely. It is delectable to find uneven pieces of meat.
- What kind of pimentón suits this recipe better? Well, as far as we are concerned you can use spicy (picante), mild (dulce) or a mildly spicy (agridulce). Just be sure you use the smoked one that comes from La Vera and not the one from Murcia which is not smoked.
- Do not use Hungarian paprika, it has nothing to do with our pimentón de la Vera.
- Add a pair of tablespoons of dry white wine or water if you like. It will help you spread the seasoning.
- Some people add a few drops of vinegar but we prefer not to do it.
- There are many ways to eat this tapa. One of my brothers in law used to make a simple bocadillo of chichas —small baguette sandwich stuffed with picadillo—. Dare to innovate to your liking.
Finally, serve this succulent Spanish pork hash or picadillo in a small casserole garnished with a fried egg and some fried potatoes. We love to serve pan candeal -durum wheat bread- with this tapa so use plenty of it and enjoy it along with a glass of red wine.