We have already discovered that Galician cuisine is known for its rich culinary tradition. With powerful flavors and rather slow cooking, the dishes use seasonal and local products. Galician zorza is a preparation of pork with cuts such as loin or bacon. Very rich! What makes this dish unique is the marinating and seasoning process that the meat undergoes. It really is an explosion of flavors.
About the zorza recipe
“Zorza” is a typical dish of Galician gastronomy, especially popular in the Galicia region of northwestern Spain. It is a preparation based on marinated pork and seasoned with spices, generally paprika, garlic and other aromatic herbs.
The uses of zorza
It is commonly used as a filling for empanadas, but is also served with potatoes or other accompaniments. Often with potatoes, creating a dish known as “zorza con patatas”.
It is a comforting and tasty dish that combines the crispy texture of potatoes with the strong and spicy flavor of marinated pork. It’s a delicious dish and full of flavor that stands out for the combination of spices and the tender texture of the pork.
It is a popular option on the menus of many restaurants in the region and an important part of the abundant Galician culinary tradition along with pancakes, clams a la marinera and lacón, among others.
The zorza of Lugo, variant with a surname
The zorza de Lugo is a specific variant that originates from the city of Lugo, in Galicia, Spain. What makes this variation special is the dedication and meticulous attention to the quality of the ingredients and the artisanal preparation.
In Lugo, the pork used is carefully selected to ensure its exceptional freshness and flavor. In addition, the spices, especially paprika and garlic, are carefully chosen to guarantee the authenticity of the flavor. It is considered a gastronomic delight and is appreciated for its unique quality and flavor.
The perfect marinade for zorza (and other preparations)
The zorza marinade is an essential component of this Galician dish. To prepare the marinade, you start by mixing paprika, which can be sweet or spicy depending on personal preferences, with finely chopped garlic and salt.
Paprika plays a fundamental role in the marinade since it not only gives the meat its characteristic red color, but also provides a deep, smoky flavor. This mixture is added to the pork, which can be cut into small pieces or ground, and massaged so that all the pieces are impregnated with the marinade.
The meat is left to marinate for a variable period of time often several hours or even overnight to fully absorb the flavors before being cooked. The result is pork with a delicious flavor and an attractive red color.
Difference between raxo and zorza
“Raxo” and “zorza” are two popular dishes of Galician gastronomy that involve pork, but they have fundamental differences in their preparation and presentation.
- In raxo the pork, usually loin, is cut into thin strips or cubes and then marinated in a mixture of olive oil, minced garlic and paprika. The meat is served raw or lightly blanched, which highlights its tender texture and mild flavor.
- Zorza involves a more elaborate preparation. The pork used is cut into larger pieces and marinated with a mixture of paprika, garlic, salt and other seasonings to absorb the flavors. It is then cooked, either on the grill or in the pan.
Raxo is presented in small portions and served as tapas or pincho in Galician bars and restaurants. While zorza is usually the main dish and is often accompanied by potatoes or other ingredients.
How long can you keep thrush?
The duration of zorza in the refrigerator depends on several factors., including how it was stored and the freshness of the ingredients used in its preparation. In general, zorza is a dish that contains pork, so it is important to take precautions to avoid contamination and deterioration of the meat.
If you prepared homemade zorza and want to store it in the refrigerator, it is recommended to store it in an airtight container to prevent air entry and exposure to other odors. In this way, it can be kept for a period of time of approximately 3 to 4 days in the refrigerator. It is important to note that cooked meat tends to last longer in the refrigerator compared to raw meat.
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Galician zorza recipe
Yield: 4 portions
Preparation time: 2 hours 30 minutes
- 500 g of pork (preferably loin or bacon)
- 3 tablespoons sweet or hot paprika
- 3 garlic cloves
- Salt to taste
- 1/4 cup extra virgin olive oil
- A pinch of ground black pepper and bay leaves for flavor
How to make Galician zorza
- Cut the pork into small pieces or strips, depending on preference. The important thing is that the pieces are of uniform size so that they cook evenly.
- In a large bowl, combine the paprika, minced garlic and salt. Add the olive oil and mix all these ingredients until you obtain a homogeneous paste.
- Pour the paste over the pork and mix well to make sure all the pieces of meat are evenly coated.
- Cover the bowl with plastic wrap or a lid and let the meat marinate in the refrigerator for at least 2 hours. This step is essential for the meat to absorb the flavors of the marinade.
- Heat a large frying pan over medium heat and cook the zorza for 15 to 20 minutes, until golden brown and cooked through. Serve hot.