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- Pork Espinagada: The Taste of Sant Antoni
Pork Espinagada: The Taste of Sant Antoni
A traditional Mallorcan recipe in honour of the Sant Antoni festival, with pork and fresh vegetables.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Breads and Flatbreads
Not Kosher
Not Halal
Not suitable for vegetarians
Not suitable for vegans
Contains gluten
Not recommended for diabetics
Contains dairy products
Mallorca
Main ingredients
(for 12 people)
- 3 dl. de Olive oil
- 4 manojo de Chard
- 2 dl. de Water
- 2 unidad de Garlic heads
- 2 manojo de Spring onions
- 100 gr. de Peas
- 1 kg. de Plain flour
- 2 dl. de Milk
- 1 kg. de Pork loin
- 100 gr. de Lard
- 2 manojo de Parsley
- 10 gr. de Hot Paprika
- 5 gr. de White pepper
- 2 unidad de leeks
- 10 gr. de Salt
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 105 min
kcal per portion: 700 kcal
Difficulty:
Pork Espinagada is a typical dish eaten during the Sant Antoni festival in Mallorca, especially in Sa Pobla, where it is a token dish. Over the years, this recipe has become popular all over the island, including towns such as Palma, where it was introduced by people from Sa Pobla who set up as bakers and restaurant owners. Espinagada, pie crust with a filling of pork loin, chard and a hint of hot paprika, is a dish that is excellent for its simplicity as well as its flavour. This Mallorcan recipe is still the star of winter celebrations, perfect for sharing and enjoying with the family.
Main ingredients (for 12 to 15 people):
For the dough:
1 kg plain flour
100 g lard
200 ml olive oil
200 ml milk
200 ml water
For the filling:
1 kg pork loin
4 bunches of chard
2 bunches of spring onions
2 bunches of parsley
2 leeks
100 g peas
2 garlic heads
10 g salt
5 g white pepper
10 g hot paprika (approx.)
100 ml olive oil
Instructions:
In a large bowl, combine all the dough ingredients and knead until smooth. Leave to stand covered in the same bowl.
Cut the pork loin into 2 cm pieces and season with salt, pepper, oil and hot paprika to give it a deep flavour.
Wash the vegetables well and cut the chard, spring onions, leek and parsley into thick strips. Finely chop the garlic and season all the vegetables with oil, salt and paprika.
Divide the dough into three parts and roll each into an oval shape.
Place the dressed vegetables in the centre of each dough base and spread the pieces of pork on top.
Brush the edges of the dough with water, close the espinagada covering the filling and seal the folds on top.
Brush the surface with a little oil and bake at 170°C for about an hour, until the dough is golden brown and crispy.
How to Best Enjoy Pork Espinagada:
This recipe is traditionally made and eaten during the Sant Antoni festival, although nowadays it is eaten in several towns in Mallorca during the winter. Espinagadas can be eaten hot or cold and are ideal for sharing at family or festive gatherings.
Dish Variants:
With eel: Another popular version of espinagada uses eel instead of pork, an equally traditional and delicious option.
Vegetarian option: For a meatless version, they can be made with just vegetables and peas, bringing out the fresh flavours of the chard and spring onions.
With sobrassada: Adding a little sobrassada sausage to the filling can deepen the flavour, adding an extra Mallorcan touch.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Cut the pork loin into 2 cm pieces and season with salt, pepper, oil and hot paprika to give it a deep flavour.
- Cut the pork loin into 2 cm pieces and season with salt, pepper, oil and hot paprika to give it a deep flavour.
- Wash the vegetables well and cut the chard, spring onions, leek and parsley into thick strips. Finely chop the garlic and season all the vegetables with oil, salt and paprika.
- Divide the dough into three parts and roll each into an oval shape.
- Place the dressed vegetables in the centre of each dough base and spread the pieces of pork on top.
- Brush the edges of the dough with water, close the espinagada covering the filling and seal the folds on top.
- Brush the surface with a little oil and bake at 170°C for about an hour, until the dough is golden brown and crispy.
