Corned Hake, Potatoes, And Pork Scraps – a delicious recipe with salt, oil, white vinegar, salt, onion, boiling potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days.
2
Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.
3
Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates.
4
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates.
5
Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.
6
Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.
419
kcal
Calories
11
g
Fat
70
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 pounds skinned hake fillets, 3 tablespoons salt, 3 tablespoons oil, or to taste, 2 tablespoons white vinegar, or to taste, and more.
Yes, Corned Hake, Potatoes, And Pork Scraps falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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