• Cochifrito (diced piglet’s meat cubes) contains bones
  • Salt
  • Garlic
  • Extra virgin olive oil
  • Parsley
  • Vinegar



  1. In a deep paella pan, or a deep pan, put enough oil to cover the cochifrito, previously dried and slated) adding whole smashed garlic.
  2. Start cooking at medium heat. When it looks half cooked raise the heat to brown the meat until the skin start puffing up. Drain the oil and in the same pan sprinkle parsley and a touch of vinegar.