Trinxat de la Cerdanya (Pan-Fried Potato and Cabbage with Pork Belly)
Why this recipe works
- Crisp crust, soft centre: Steam-drying the potato and cabbage before frying helps the mash brown properly while staying tender inside.
- Deep savoury flavour: Rendered pork belly, olive oil and gently cooked garlic build richness without needing many ingredients.
- Classic pan-fried finish: Pressing the mash into the pan gives trinxat its recognisable browned surface and rustic, cake-like texture.
Get the most out of this recipe
Authenticity notes
- Cerdanya style: Trinxat is closely associated with Cerdanya, where simple winter vegetables are cooked into a hearty, pan-fried dish.
- Pork belly or bacon: Pork belly is traditional in many versions, while bacon gives a similar salty, crisp finish if it is easier to find.
Texture tips
- Drain thoroughly: Let the boiled potatoes and cabbage shed steam before mashing; excess moisture makes the trinxat heavy and less likely to crisp.
- Leave it undisturbed: Once pressed into the pan, give the underside time to brown before flipping in sections.
Ingredient notes
- Best potatoes: Yukon Gold potatoes work well because they mash smoothly while still holding enough body for pan-frying.
- Cut cabbage generously: Thick cabbage strips soften during boiling but keep enough texture to stop the mash feeling too uniform.
- Cook the garlic gently: Garlic should smell fragrant but not brown; burnt garlic can make the whole pan taste bitter.
Make-ahead tips
- Prepare the mash ahead: The potato and cabbage mixture can be cooked, mashed, cooled and refrigerated before the final pan-fry.
- Re-crisp in a frying pan: Reheat with a little olive oil over medium heat, pressing it into a layer until piping hot with crisp patches.
- Best served freshly fried: Trinxat keeps well, but the crust is at its best straight from the pan.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Cut the cabbage into thick strips, discarding the tough core. Cut the pork belly into small lardons and finely chop the garlic.
- Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 10 minutes. Add the cabbage and simmer for 8–10 minutes more, until the potatoes are tender and the cabbage is soft.
- Drain well in a colander and let the steam escape for 2 minutes so the mixture dries slightly. Tip back into the pot and mash until rustic and well combined. Season with the remaining 1 tsp fine sea salt and the black pepper.
- Heat 1 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Add the pork belly and cook for 8–10 minutes, stirring, until the fat has rendered and the lardons are deep golden. Scoop the lardons out to a plate, leaving the fat in the pan.
- Add the remaining 2 tbsp extra virgin olive oil to the pan and warm over medium-low heat. Stir in the garlic and cook for 30–60 seconds until fragrant, not browned. Add the potato and cabbage mash and press it into an even layer.
- Cook for 8–10 minutes until a golden crust forms underneath; adjust the heat so it sizzles gently. Flip in sections and press down again, then cook for 6–8 minutes more until crisp in patches and hot throughout. Scatter over the pork belly lardons and serve straight away.
Recipe notes
Tips
- Letting the drained potatoes and cabbage steam-dry briefly helps the trinxat crisp rather than turn greasy.
- For the best crust, press the mash firmly into the pan and avoid moving it until the underside is properly golden.
- If serving anyone vulnerable, cook the pork belly until piping hot throughout and the lardons are well browned.
Substitutions
- Replace extra virgin olive oil with olive oil for a milder flavour.
- Replace pork belly with bacon for a similar salty, crisp finish.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat in a frying pan with a little extra virgin olive oil over medium heat, pressing into a layer, until piping hot and re-crisped.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (30min active)
- Difficulty: Easy
- Cuisine: Spanish
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