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Galician pork

Name: Galician pork
Cook time: 25 min
Yield: 1
Cuisine: Noia, Spain

with roasted potatoes and pine nuts

Ready in around 25 mins

RECIPE FACT:

Galicia has its own language, Galician. This Romance language closely relates to Portuguese. While Spanish is widely spoken, many locals take pride in their native language, which reflects the region’s distinct identity within Spain.

Nutritional Info:

Energy: 2,289kJ (547kcal)
Protein: 50g
Carbohydate: 34g
Sugars: 10g
Fat, total:24g
Saturated:5g
Sodium:694mg
Contains:Milk, Pine Nuts, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE VEGETABLES:
Line an oven tray with baking paper. Using half, peel the red onion then cut into ½ cm wedges. Empty the bag of steamed potatoes onto the tray, add the red onion then drizzle with oil and season with salt and pepper. Cook in the oven for 10-12 mins. Trim the woody ends off the sweet stem broccoli, then cut in half lengthways. Add it along with the chickpeas to the tray, then cook for a further 9-10 mins. Remove the parsley leaves discarding their stalks then chop finely.
2. TO COOK THE GALICIAN PORK:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the Galician pork, season with salt and pepper and cook for 1-2 mins on each side. Remove from the pan, cover and rest for a few mins before slicing.
3. TO WARM THE ROASTED TOMATO SAUCE:
Microwave option (preferred): Remove the lid from the roasted tomato sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the sauce into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Smear the roasted tomato sauce onto a plate and top with vegetables. Sprinkle with feta, add the Galician pork, and finish with a scattering of toasted pinenuts and parsley.