Trinxat de Montanya

Background of Trinxat de Montanya

Trinxat de Montanya is a traditional dish from the Catalan region of northeastern Spain, known for its rustic flavors and simple ingredients. This dish has its origins in the Pyrenean mountain villages and was traditionally prepared using ingredients readily available in the region. Trinxat, which means 'chopped' in Catalan, perfectly describes the dish as it consists of mashed potato, cabbage, and salty pork. Over the years, it has been embraced by various cultures, making it a staple in Catalan homes, especially during the colder months. It's a perfect representation of the resourcefulness and culinary traditions of Catalonia.

Ingredients for Trinxat de Montanya

• Potato – 1 kg
• Cabbage – 500 g
• Pork Belly – 200 g
• Garlic – 3 cloves
• Olive Oil – 50 ml
• Salt – to taste
• Pepper – to taste

Preparing the Ingredients

Preparing the Potato

Peeled and cut the potato into large chunks. Rinse them under cold water to remove any excess starch. This step will ensure that the potato mashes smoothly.

Preparing the Cabbage

Slice the cabbage into strips and then chop into smaller, bite-sized pieces. Washing the cabbage thoroughly will remove any dirt or grit, which is crucial for a fresh taste.

Preparing the Pork Belly

Chop the pork belly into small cubes. Ensure each piece has a bit of fat, as this will render down and provide flavor and moisture to the dish.

Cooking Process

1. Boiling the Potato and Cabbage

Fill a large pot with water and a pinch of salt. Add the prepared potato chunks and bring to a boil. After about 10 minutes, add the chopped cabbage to the pot. Cook for an additional 10-15 minutes until both the potato and cabbage are tender. You can use a fork to test their softness.

2. Sautéing the Pork Belly

While the potato and cabbage are cooking, heat a skillet over medium-high heat. Add the olive oil and the cubed pork belly. Cook until the pork is crispy and golden brown. Once done, remove the pork with a slotted spoon and set aside.

3. Combining and Mashing

Drain the boiled potato and cabbage and return them to the pot. Use a potato masher or a fork to mash them together until you achieve a chunky consistency. There should still be some texture. Combine the mashed mixture with the sautéed pork and mix well.

4. Frying the Trinxat

In the same skillet used for the pork, add the mashed mixture. Spread it evenly over the pan and fry until the bottom is golden brown, about 5-7 minutes. Carefully flip to fry the other side, creating a cake-like structure. This step enhances the flavor as the outer layer crisps up.

5. Seasoning

Add the minced garlic, salt, and pepper into the skillet. The heat will bring out their flavors, combining perfectly with the trinxat. Adjust seasoning as desired.

Enjoying Trinxat de Montanya

Trinxat de Montanya is best served hot, fresh out of the skillet. It can be enjoyed on its own or as a side dish with grilled meats. Pair it with a robust Catalonian wine to enhance the experience. Offering a taste of the region's mountainous terrain and rich culinary traditions, this dish embodies simplicity and comfort.