Rockets to the Mountain

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  • salt and pepper
  • 1 Kg of pork loin
  • 2 cloves of garlic
  • 1 bay leaf
  • 150 g of lard
  • 1 dl of white wine
  • 1 tablespoon of paprika
  • 1 clove of little head
  • 1 bunch of parsley
  • 0.5 Kg of potatoes new
  • 0.5 Kg of nuts


In a bowl mix the wine, bay leaf, pepper, garlic cut into slices, chopped parsley, the stud head, salt and pepper. Cut the meat into small cubes and put them in marinade previously prepared, mixing well, and leaving macerate for two days, with the covered container and refrigerator.

Pour the meat in a pan, with the marinade and cook until meat is tender. Remove the meat from the sauce ( leave the sauce to reduce in the heat), and take it to a frying pan to brown in lard. Put the meat in a dish and keep warm.

Boil the potatoes with the skin and brown, peeling off after the latter. It takes the nuts to place them in a frying pan with lard in that alourou the flesh.

Add the chestnuts and potatoes in a serving dish with meat and pour over the sauce marinade already reduced. Chop the parsley and arrange on top of it.

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