I’m not talking about the Pata Negra cured ham here. I’m talking about the real deal, fresh-cut black pork or Porco Preto in Portuguese. Now back in my home town in Norway, it’s really hard to get this stuff. But in Portugal, where I was fortunate to live for some years, it is a common type of meat. And man, this is good meat. What is unique about the black pork is that it has the layers of the fat divided into the meat. This not only gives it a LOT of flavors but also makes it super juicy. Now let’s say you only get your hands on some rougher cuts of this meat, that is totally fine. Because this meat can be cooked almost crisp to the outside and still be juicy. So what you see here is some typical rough cut from the front part of the animal, not the best ones, but if you can get your hands on some cheeks of the black pork, don’t look back, just go for it.
- 2 x 200 g of black porkGo for checks if you can get it
- Salt and pepper
- small potatoes
- fresh parsly
- Bake or boil small potatoes
- Rub the meat in salt and pepper
- fry the meat in a wood fired oven, a grill, or in a pan until the fat is released from the meat.
- Take out the meat from the pan and wrap it in some tinfoil
- Add potatoes to the same pan with the fat from the meat
- fry until the skin of the potatoes starts to get light brown
- Add chopped parsley and serve!