Spanish pork recipes are more numerous and creative than you’d think. Due to its versatility, you can find pork in so many iconic Spanish foods. It’s one of the biggest reasons why it’s the second most popular meat for Spaniards, only behind chicken meat.
From the tip of the north to the south facing the Mediterranean, you will find that different Spanish communities will cook pigs in their unique way. This diversity helps the country become a must-travel destination for many pork lovers around the world.
To help you explore more delectable food from Spain, I’ve made a list of incredible pork-based Spanish specialties. These are quite simple to make, but the result will blow you away. Sounds great? Let’s get right in then!
Table of Contents
The entries below contain some of the most beloved Spanish recipes. You can find many varieties, from soups to sandwiches and even rice dishes. This will help mealtimes become more delectable, for yourself and your family.
Total Time: 37 minutes
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Pork chop is a cut of meat from the loin, which is a part near the spin of a pig. This cut is very lean with little fat. However, it’s still popular across many countries due to being affordable. With the correct method, you can make pork chop into a delightful meat plate.
That’s why I’m showing you how the Spaniards from Madrid make their version. First, you have to get pork chops, aromatics, and seasoning. Mix the aromatics and seasoning in a bowl. Then, marinate the pork chops with the mixture before grilling in a pan.
When the outside of the pork chops starts caramelizing, take the meat out and plate them with the cooked mixture. If you marinate the meat correctly, the essence of both the aromatics and seasoning will penetrate into the meat, creating a very deep flavor.
Total Time: 45 minutes
While Croquette is a French creation, it has made quite a mark within Spain for so many generations. One of the most popular snacks within Spain is actually Croquetas De Jamón Serrano, or simply Serrano Ham Croquette.
First, you have to make Bechamel sauce, the binder that keeps the Croquetas together. Mix flour, butter, and milk on a heated pan to thicken it. Next, saute the chopped-up Serrano ham until it turns brown. Then, you add the ham to the sauce and refrigerate it for a few hours.
When the mixture turns solid, shape them into small rectangles. Coat them with egg batter and bread crumbs before deep-frying. When these Croquetas turn golden, take them out and enjoy. You will not regret a single bite of the creamy sauce and the salty ham.
Learn how to make the Spanish Ham Croquette for you and your family.
Total Time: 1 hour 20 minutes
Spanish Pork With Beans is the ever-reliable specialty that you can make to fight off a cold winter month. Not only is this one simple, but the nutrients will also give you a big boost to keep you active for a long time.
The ingredients for this dish are pork shoulders, vegetables, and all-purpose flour. The first step is to coat the pork shoulders with flour, and then saute them in a pot. Next, you add the onions and stir a bit before adding the vegetable stock, season to taste.
Continue to simmer the stew until the meat turns tender. Finally, you can add beans and red peppers. Thanks to the flour coating the pork, the broth is thick and flavorful. The seasoning also blends well with the meat juice.
Total Time: 2 hours 20 minutes
Another type of Spanish comfort stew that I want to show you is the Spanish Pork Stew With Rice. Despite being a western country, Spanish cuisine utilizes a lot of rice in its cooking, probably due to influences from Middle Eastern culture.
The recipe requires pork shoulders, sherry wine (a type of enhanced wine), and white rice. First, cut the pork shoulders into chunks and season them. Next, cook the pork in a pot with sherry and aromatics. In the meantime, prepare the rice with saffron to get a nice yellow.
When the meat becomes tender, you scoop the stew into a bowl and add the rice. The result is a steaming bowl of rice and stew for you. The rice soaks up the broth nicely to increase the meat’s savoriness.
Total Time: 55 minutes
When it comes to stew and casserole, there is not much of a difference aside from which method you use to cook. Stewing is when you use the stovetop while making a casserole means you have to bake in an oven.
In this entry, I will show you a Spanish-inspired casserole with pork chops and Chorizo (spicy pork sausage). First, season the pork chops and cook them. Then, remove them and cook the Chorizo with onion. After that, add the pork chops back, and pour in wine and tomatoes.
Bake until the pork chops turn tender by testing with a fork. The final thing to do is to serve. Thanks to the seasoning, the pork chops are very fragrant. Not only that, the broth from both wine, tomatoes, and meat juice is sweet and flavorful.
Total Time: 15 minutes
From the south of Spain, particularly the capital of Andalusia, Seville, there is a special pork-based delicacy that you might find interesting. Solomillo Al Whiskey, or Pork Braised In Whisky, will give your taste buds a little kick.
For the preparation, you are required to get the following ingredients: pork filets, whisky, and seasoning. The first step is to saute garlic with olive oil on a heated pan. Then, add the pork filets and sear them until both sides turn a little brown.
The final step is adding the whisky and covering the pan with a lid. Simmer until the heat reduces the whisky to a thick sauce. The final step is to transfer the meat and sauce onto a plate. The final product is delectable, with the whiskey sauce adding a slight acidity to the meat.
Total Time: 50 minutes
From the city of Seville, I will bring you to the north with the region of Galicia. In this region, there is a soup from Spain that will comfort you during tough times. Galician Soup, or as locals call it Caldo Gallego, is both comforting and simple.
In the ingredient list, you will need to get Chorizo, ham, and chicken stock. There are various other vegetables as well. First, saute the garlic and onions to get a nice fragrance. Then, toss in the Chorizo and ham. After that, you pour the chicken stock in and let it simmer.
The final step is to add the Cannellini beans and turnip. When the turnips become soft, you can finally serve. Caldo Gallego is very rich in flavors. Not only that, the meaty broth can help you stay warm during any cold season.
Want to have a Spanish comfort food? You can try making Caldo Gallego.
Total Time: 1 hour 35 minutes
From the north, I will again bring you to the southern tip of Spain, especially the Andalusia region, for this recipe. The Spanish Chorizo gained popularity during the 20th century despite being created in the 19th century.
To recreate this delicacy, you must acquire Chorizo sausage, vegetables, and lentils. First, cook the sausage until it turns brown and removes it from the pan. Next, saute the veggies and then add both water and Chorizo back in.
Simmer for a bit before removing the Chorizo again. When the Chorizo is cool enough, cut it into smaller portions and add it back to the soup.
The flavor comes from many seasonings, with the most obvious being paprika. This might make the soup spicy, but that kick to your taste buds will improve your appetite. The meat juice from Chorizo also enriches the aroma of this soup.
Total Time: Around 10 minutes
Stepping away from these delectable Spanish soups and stews, I want to show you a new way to have your ham sandwich. Introducing Bocadillo Bites, this is the smaller version of the much-beloved Spanish sandwich called Bocadillo.
For this simple recipe, you need any type of bread from Spain, smoked ham, and Manchego cheese (which is the sheep cheese from Manchego, Spain). First, cut the bread in half and brush it with olive oil. Next, put the ham and cheese in the middle of both slices of bread.
Finally, put the two halves of the bread together and cut them into smaller portions. This is a great Spanish-style starter for a party. The olive flavor from the bread with the smoked ham and cheese gives off a strange yet irresistible fragrance.
Total Time: 15 minutes
Moving on from the Bocadillo, I will introduce you to another ham and bread recipe. Though this time, it receives a lot of inspiration from a traditional Catalonian appetizer called Pan Con Tomate, or Tomatoes With Bread.
For starters, you have to prepare the ingredients, including tomatoes, baguette, and Serrano ham. First, you have to grate the tomatoes until they turn into a pulp. Season the pulp with olive oil. Next, cut the baguette into slices and toast them with olive oil.
When you’re done toasting, rub garlic across the surface of the toast. The final step is to add the tomato pulp and Serrano ham on top of the bread. This quick and easy starter will be a crowd-pleaser. The tomatoes and Serrano ham can do many wonders to your taste buds.
Total Time: 15 minutes
For this entry, I will introduce a simple appetizer with ingredients widely available in Spain. Spanish Ham & Cheese takes no time to make at all, but this delicacy just exudes a sense of Spanish culinary wonder.
Before making it, you’ve got to prepare these components, including Serrano ham, Spanish cured cheese, and arugula leaves. If there’s no cured cheese, you can replace it with cheddar. First, cut the ham into strips and the cheese into cubes.
The only thing you need to do is roll up the ham with cheese and arugula leaves. You can use toothpicks to hold it together. With the ham and cheese, you can taste a bit of saltiness. On the other hand, the arugula balances out the saltiness with a slight bitterness.
Total Time: 30 minutes
This is an interesting little dish from the region of Andalusia. Flamenquines Cordobeses literally means “Little Flamenco Dancer”. While it’s unclear how this delicacy got a name like that, most Spaniards know it is a fried pork roll full of Spanish delight.
For the ingredient list, you should acquire the following ingredients: Serrano ham, pork filet, and deep-frying batter. The first thing to do is to flatten the filet with a hammer. Then, you marinate it overnight. After that, cover the filet with a cheese stick and Serrano ham.
Before frying, roll the filet and dip it into flour, egg batter, and bread crumbs. Keep frying until the roll turns a nice yellow. When you bite into the roll, the melted cheese will begin to ooze out. The seasoned meat also has a lot of flavors.
You can easily make Flamenquines Cordobeses with this tutorial.
13. Murcian Meat Pie
Total Time: 45 minutes
Murcian Meat Pie is a popular meatloaf type with a layer of pastry dough on top. Based on its name, this pie comes from the region of Murcia, east of Spain. This specialty is compact, yet you will still find it satisfying with various ingredients.
To recreate the Murcian Meat Pie, you need beef and Chorizo sausage as the filling. For the outer layer, you can get puff pastry or normal dough. First, shape the dough into a bowl. Then, stuff the dough with meat and sausage. After that, place another layer of dough to close the pie.
Finally, bake until the meat pie forms a crust. This is when you take it out of the oven and serve. Murcian meat pie has a similar texture to a more famous Spanish snack called Empanada (Spanish turnover), with a crunchy dough outside but a very tender meat filling.
Total Time: 2 hours 23 minutes
Pinchos Morunos is a Spanish staple from the Moorish people, who were Muslims but converted to Christianity in the past. It’s currently popular in many southern regions, including Andalusia and Extremadura.
Like a Middle Eastern dish called Kebab, this Pinchitos (another name for Pinchos Morunos) is just marinated meat cooked on a grill. You can get any cuts of pork, but I suggest pork tenderloin. You mix lemon juice, olive oil, and seasoning for the marinade.
You have to marinate the meat for at least 2 hours before grilling it under high heat. When both sides of the meat are a little charred, take it off the heat and serve. If you keep the marination time correctly, the meat will pack full of aroma and juice.
Total Time: 45 minutes
Albondigas, or simply Spanish meatball, is a beloved Andalusian delicacy of Arab origin. Compared to its Italian counterpart, Albondigas is smaller in size. Thanks to the small size, the flavors from the Spanish meatballs become more concentrated.
With the meat, you can choose both ground pork and ground beef. You combine the meat, soaked bread, and seasoning to make the meatballs. Then, you sear the meatballs in a skillet to get a nice brown crust. Next, make a tomato sauce with crushed tomatoes, garlic, and olive oil.
The last thing is to transfer the meatballs to the sauce and let them simmer for a while. You can now serve it with a slice of toasted Spanish baguette. The savoriness from Albondigas and acidity from the tomato sauce contrast well with each other.
Spanish Meatballs can be a great little meal if you’re short on time.
As I mentioned initially, Spain’s regional differences have created a cuisine with so many variations. This is the biggest reason why there are various ways for Spaniards to cook, even for a type of meat as simple as pork.
When you explore further into the deeper side of Spanish cooking, you will realize that the recipes above are just a small part of a larger universe. And I will gladly be your guide once again for your next journey.
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