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Patatas Revolconas — Paprika Potatoes with Crispy Pork Belly
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Source: https://recipheon.com/en/recipes/main-dishes/patatas-revolconas-paprika-potatoes-with-crispy-pork-belly
About this recipe
Patatas revolconas are Spanish potatoes mashed with garlic and smoked paprika, served with crispy pork belly. Tender potatoes are combined with a flavorful paprika dressing, leaving small pieces rather than making a perfectly smooth purée. Fresh pork belly is first gently rendered, then browned until its edges become crisp. Some of the rendered fat flavors the potatoes, while the rest is poured off. The paprika is added to the garlic off the heat and immediately mixed with a little potato cooking water so it does not turn bitter from burning. The pork belly goes on top just before serving. This recipe makes 4 servings; allow about an hour, frying the pork belly while the potatoes cook.
Ingredients
Potatoes, paprika dressing and pork belly
800 g raw peeled type B or C potatoes, net weight
250 g raw fresh pork belly, without skin or bones, uncured and unsmoked; use no more than 30 ml rendered fat for the dressing and pour off the excess
1500 ml water for cooking; after cooking, reserve 200 ml of this same water to adjust the consistency and drain the rest
10 g salt: 8 g for cooking and up to 2 g for seasoning as needed
1 dried bay leaf, about 0.2 g
15 g raw peeled garlic
15 g extra-virgin olive oil
8 g ground sweet smoked paprika, pimentón de la Vera type
1 g ground hot paprika
Steps
Cut the potatoes into similar pieces about 3 cm across. Place in a pot with a capacity of about 3 l, pour in all 1500 ml cold water and add the bay leaf and 8 g salt. Bring to a boil, then cook over medium heat with the lid slightly ajar for about 20–25 minutes, until the pieces are very tender and break apart easily with a fork. Prepare the pork belly meanwhile.
Pat the pork belly dry and cut into pieces about 1 cm thick and about 2 cm long. Arrange in a cold, wide skillet and heat over low heat so the fat begins to render. Fry for about 15–20 minutes in total, turning the pieces; toward the end, increase to medium heat until the meat and fat are well browned and the edges are crisp. Lift onto a plate with a slotted spoon and set aside without covering. Pour excess fat out of the skillet, leaving about 2 tablespoons, no more than 30 ml; if less fat has rendered, keep all of it.
Once the potatoes are very tender, take 200 ml hot water from the pot and set aside in a measuring cup. Drain the remaining water, remove the bay leaf and leave the potatoes in the warm pot. Finely chop the garlic. The measured 200 ml is part of the cooking water and will be added gradually; you do not have to use all of it.
Add the olive oil and garlic to the fat left in the skillet. Heat over low heat for about 1–2 minutes, until the garlic is fragrant and turns pale golden. Remove the skillet from the heat and wait about 30 seconds to let the fat cool slightly. Add both paprikas, stir for about 10 seconds and immediately pour in 50 ml reserved hot water, stirring. Do not toast the paprika over high heat, as it will turn bitter if burned.
AI-generated Pour all the paprika and garlic dressing into the warm potatoes. Mash with a fork or a manual potato masher and stir over low heat for about 2–3 minutes, until you have a thick orange-red mash with small potato pieces. Add only as much of the remaining water in the measuring cup as needed to make the mixture soft and easy to spoon; discard any unused water. Do not use a blender, which would make the potatoes gluey. Taste and add some or all of the remaining 2 g salt as needed.
Divide the hot potatoes among 4 small bowls or plates and arrange all the crispy pork belly pieces on top. Serve immediately so the pork belly stays crisp and the potatoes remain soft and hot.
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