Zorza (Pork loin marinated with Spanish paprika)
Zorza is what, in Galicia, we call the minced pork meat that make up chorizos. It doesn’t necessarily have to be pork loin, but it’s better that way. In this recipe we fried the zorza with potatoes but you can also do an “empanada” or with fried eggs.
Servings 6 serves
Calories 458.91kcal
Ingredients
- 1500 g pork loin
- 3 tbsp sweet paprika
- 1 tbsp hot paprika
- 4 clove garlic
- 4 tbsp olive oil
- 1 glass white wine
Instructions
- Cut the tenderloin into small cubes.
- Place into a bowl and add: the cloves (minced or finely chopped), the sweet and the spicy paprika, oregano, olive oil, the wine and salt to taste.
- Mix until the meat is completely impregnated with the marinade.
- Leave in the refrigerator for 2 or 3 days.
Video
Notes
Zorza is what, in Galicia, we call the minced pork meat that make up chorizos. It doesn’t necessarily have to be pork loin, but it’s better that way. In this recipe we fried the zorza with potatoes but you can also do an “empanada” or with fried eggs.
Nutrition
Calories: 458.91kcal | Carbohydrates: 3.76g | Protein: 56.71g | Fat: 20.09g | Saturated Fat: 4.51g | Cholesterol: 157.5mg | Sodium: 127.94mg | Potassium: 1072.09mg | Fiber: 1.64g | Sugar: 0.87g | Vitamin A: 2298.58IU | Vitamin C: 0.25mg | Calcium: 28.03mg | Iron: 2.51mg