How are you, my internet friends? Today we'd like to invite you to the beautiful region of Galicia, Spain, to try a classic dish in those parts of the world: Raxo. Yes... We're not sure where that slightly strange name comes from, but the important thing here is the flavor and aroma that this recipe for Raxo, also known as Galician Pork Loin, gives off . It's nothing more than a meat marinated in a lot of garlic and usually accompanied by French fries and Padrón peppers to add a touch of spice to your meal.
On this page, you'll discover this simple yet tasty dish. We'll clear up any questions about its origin and name. Finally, we'll share a recipe for raxo with potatoes and peppers to help you start this culinary journey from home.
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About the raxo
Raxo, also known as richada , is a traditional Galician dish that combines the juiciness of marinated pork loin, accompanied by crispy fried potatoes and the spicy touch of Padrón peppers .
The meat is cut into small pieces and marinated with a simple mixture of sliced garlic and olive oil. You can add spices to taste, such as a good paprika, but the classic recipe is this simple. The result is tender meat with a rich aroma and flavor.
History of the pork raxo
Raxo has deep roots in Galician culinary tradition. It is believed that this recipe originated in the rural areas of the region where pork was an important food source. Local residents developed various ideas to utilize all parts of the pig, and thus this dish was born.
It's generally served as a tapa or appetizer in bars and taverns in Galicia. It's usually accompanied by chips or bread and is often served in a clay pot to keep it warm.
- The preparation of the marinade can vary depending on the region and the cook's taste, but it generally includes ingredients such as olive oil and garlic, and sometimes paprika.
Over the years, marinated raxo has become an iconic dish in Galicia and has transcended regional borders to delight food lovers throughout Spain. Today, it's a recipe found in numerous Galician restaurants and homes.
Why is it called raxo and what does it mean in Galician?
It's a term that has sometimes caused some confusion because it doesn't have a clear meaning in Galician. In some places, people unfamiliar with the dish thought it was a Galician word meaning "strips" or "pieces."
This term was traditionally used to describe this dish in the region and has persisted over time, but it has no meaning in itself outside of its culinary context.
How to make raxo with marinated potatoes
To prepare this recipe, the pork is cut into small pieces and marinated in a mixture of garlic and a little olive oil. The marinating process involves marinating the meat for at least 30 minutes or overnight to ensure it is well-coated. It is then cooked in a pan until browned and tender. It is usually served with potatoes and peppers.
Differences between raxo and zorza
A very common question is how this dish differs from another famous Galician dish: zorza.
- Raxo is cut into larger pieces and marinated with garlic for at most one night, while zorza is presented in smaller pieces and mixed with other ingredients, in addition to garlic, and marinated for about 3 to 5 days.
- Both dishes are made with marinated pork, but the main difference lies in the presentation and preparation .
Occasions to enjoy raxo with potatoes
Raxo with potatoes and peppers is a dish that can be enjoyed on a variety of occasions. It's perfect for an informal meal with friends, a special family dinner, or even as an appetizer on a sunny summer day. This dish's versatility makes it an ideal choice for any occasion.
- On Saint James' Day, every July 25th, and during many Galician festivities, it is common to serve traditional dishes such as Galician empanada , raxo, and Santiago cake on the menu at some places as part of the celebrations.
This is always a good opportunity to enjoy Galician cuisine and experience the local culture.
5 tips for preparing marinated raxo
- Use a good quality cut of pork , such as sirloin. Clean and trim the fat to achieve a good result, and don't cut the meat before preparing the marinade.
- Mix the meat with the marinade of oil , garlic and pepper generously using your hands.
- Let the meat rest for at least 30 minutes or even overnight in the refrigerator to absorb the flavors.
- Cook over high heat and in batches to prevent the meat from boiling over. It's important not to overcook the meat to maintain its succulence.
- While the classic side dish is potatoes and Padrón peppers, it can also be accompanied with fresher options, such as a salad or roasted vegetables.
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Raxo recipe with potatoes and peppers
Yield : 4 portions
Preparation time: 45 minutes
Ingredients
- 500 g of pork (preferably sirloin)
- 4 medium potatoes
- Padrón peppers to taste
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 5 garlic cloves
- Vegetable oil
How to make raxo with potatoes and peppers step by step
- Cut the pork into small, uniform pieces. Meanwhile, in a bowl, mix the meat with the chopped garlic, salt and pepper to taste, and the oil. Mix with your hands and let marinate for at least 30 minutes.
- Meanwhile, peel the potatoes and cut them into sticks. Fry them in plenty of oil. Place on absorbent paper and set aside.
- In the same pan, add the marinated pieces of meat and cook over high heat until golden brown and cooked through, about 5-7 minutes. Remove and set aside, making sure it doesn't cool.
- Add the Padrón peppers to the pan and sauté for a few minutes until tender and lightly browned.
- Serve the raxo hot along with the fried potatoes and Padrón peppers.
