Deep-Fried Iberico Pork Lagrimas with Pommes Anna & Salsa Verde
Makes 6 Servings
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WINE PAIRING | |
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Spanish Tempranillo or Rhone blend |
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Deep-frying gives these tender morsels of intercostal rib meat a crispy bite, a duality of textures mimicked by Pommes Anna, a classic French dish that is essentially a potato pancake with a crunchy golden exterior and an almost creamy middle. Tart, briny salsa verde deftly counterbalances all that delicious richness.
INGREDIENTS
- 2lbs Iberico Pork Lagrimas
- 1/2 cup olive oil
- Kosher salt
- Freshly ground black pepper
- Canola or other neutral oil for deep frying
- For the salsa verde:
- 1 bunch cilantro, stems removed
- 1 bunch parsley, stems removed
- 1 tbsp capers
- 1/2 medium onion, roughly chopped
- 2 lemons, juiced
- 1 lime, juiced
- 1 1/2 cups olive oil
- Kosher salt & freshly ground black pepper
- For the Pommes Anna:
- 2lbs medium or large Yukon Gold potatoes
- 3 tbsp unsalted clarified butter
- 1 tsp fresh thyme leaves, minced
- 2 garlic cloves, finely minced
- Kosher salt & freshly ground pepper, to taste
DIRECTIONS
- Marinate the Meat:
1
- Make the Salsa Verde:
2
- Make the Pommes Anna:
3
Pre-heat the oven to 375°F. Peel the potatoes and slice them about 1/8-inch thick with a mandolin or sharp knife. Place the sliced potatoes in a bowl with the clarified butter, thyme, and garlic. Season with salt and pepper and toss well to coat the potatoes.
4
In an 8-inch, non-stick, oven-safe sauté pan, arrange the potatoes in an overlapping rosette pattern, first covering the bottom of the pan completely, then in layers until you’ve used up all the potatoes. Chill for at least 20-30 min minimum before cooking. This will set the butter and the potatoes will hold their shape much better during cooking.
5
Cook over high heat until bubbling, then lower to medium heat and cook for 8-10 minutes until golden brown on bottom. Drain excess fat then flip the potatoes by using oven mitts and inverting the pan over a clean plate. Slide the potatoes back into the pan and finish cooking in the oven for 10-15 minutes, or until potatoes are very tender and golden on the bottom. Test by sticking a thin knife into the center. If it goes in easily and pulls right out, potatoes are tender. Keep warm.
6
While the potatoes cook, fill a pot a few inches deep with frying oil and heat to 350°F. Remove lagrimas from the fridge and pat with paper towels to remove excess moisture. Working in batches so as not to crowd the pot, fry lagrimas for 2-3 minutes until crispy. Drain on paper towels and keep warm.
7
To serve, cut the Pommes Anna into wedges and plate alongside grilled lagrimas. Spoon salsa verde on top of the meat or drizzle around the plate.