Entree: Spain – Galicia – Zorza (Spiced Galician pan-fried pork seasoned with smoked paprika and garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork (or small-diced pork shoulder)
- 1 medium onion, 1 cup (240 ml) finely chopped (5 1/4 oz (150 g))
- 3 tbsp (45 ml) olive oil
- 2–3 tbsp (30–45 g) pimentón (smoked Spanish paprika), mix sweet and hot to taste
- 4 garlic cloves, minced
- 2 tbsp (30 ml) dry white wine or dry sherry (optional)
- 1 tbsp (15 ml) sherry vinegar or white wine vinegar
- 1 tsp (5 g) dried oregano or a handful fresh parsley, chopped
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) ground pork (or small-diced pork shoulder)
- 1 medium onion, 1 cup finely chopped (150 g)
- 3 tbsp (45 ml) olive oil
- 2–3 tbsp (30–45 g) pimentón (smoked Spanish paprika), mix sweet and hot to taste
- 4 garlic cloves, minced
- 2 tbsp (30 ml) dry white wine or dry sherry (optional)
- 1 tbsp (15 ml) sherry vinegar or white wine vinegar
- 1 tsp (5 g) dried oregano or a handful fresh parsley, chopped
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. In a bowl, combine the ground pork with pimentón, minced garlic, vinegar, salt, and pepper. If using, add 2 tbsp (30 ml) white wine. Mix thoroughly, cover, and let marinate in the refrigerator at least 1 hour or up to overnight for deeper flavor.
2. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes.
3. Add the marinated pork and the bay leaf to the skillet. Break up any lumps and cook, stirring occasionally, until the pork is browned and caramelized at the edges, about 10–12 minutes. If the pan becomes dry, splash in the optional extra 1 tbsp (15 ml) wine.
4. Stir in oregano or chopped parsley, adjust seasoning with salt and pepper, remove the bay leaf, and finish with a squeeze of lemon if desired.
5. Serve hot with boiled potatoes, crusty bread, or as a filling for empanadas or rolls.