Recipe of the week: Cochifrito

This weeks recipe is COCHIFRITO from my cookbook "Jewish Traditions Cookbook". The background to the recipe is interesting: the name of the dish means "fried pork". The punishment for eating Jewish food in Spain during the dark days of the inquisition was severe, so this dish was probably called pork as a protection act.  It can be cooked with lamb or pork. 

  • 800g (1 3/4 lb) tender lamb, cubed or strips
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 5 garlic, finely chopped (or grated)
  • 1 teaspoon paprika*
  • juice of 2 lemons
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

* I used 3 tablespoons of paprika which I thought improved it no end. 
   I also added 1 red capsicum (sliced) at the same time as the onions.


Season lamb with salt and paper. Heat the olive oil in a large frying pan and add the meat in handfuls followed by the onion, pushing the meat around the pan to brown all over. All more meat to the pan as each batch is sealed. Add the chopped garlic and a little more oil if necessary.

When the meat is golden and the onions soft, sprinkle with paprika and lemon juice. Cover and simmer for 15 minutes. Check for seasoning and add the parsley. 

We had ours with streamed rice, broccolini and green peas.  

Rating: ★★★

My comments about this recipe: it was very tangy with the juice of 2 lemons so I added a dash of cooking cream to cut down some of that tang, I also increased the paprika to 3 tablespoons that I personally thought improved it no end. It was very nice and I would make it again perhaps adding some more vegetables to it. 


  1. It looks lovely in the pic. That is one thing I wish to do over this lot of school hols is to try a few new recipes. I don't have the time or energy for experiments during school time.
    Have a good weekend, Jo. No doubt it is chilly in your part of the nation!

    1. Ruby, its icy here - I spent the morning out in the garden, but it was getting too cold, so I have come indoors where it is warm - I plan to do some baking instead!!

      I have decided to make one new dish each week - something I wouldn't usually cook, tonights is my third recipe and it is quite fun. I spend the week deciding what to make and buy the ingredients on Friday ready for Saturday.

      Have a lovely weekend:)

  2. Sounds and looks great Jo! This is one recipe I could definitely cook, no allergies with these ingredients :) I'll have to make it sometime. It looks super easy too!

  3. I tried Jeanne's Japanese Curry tonight and it was a resounding success with the family

    1. I must have a look at this recipe - as long as it isn't too hot, I'm ok with curries.

  4. Sounds good, Jo! I'm enjoying your cooking adventures - giving me ideas for my own cooking!! :)

    1. Its quite fun - I do my research in bed during the week, going shopping on Friday and cook on Saturday!! Tonights meal was delicious :) You could get your children to do something similar, it is a great way to try new things.

  5. Now that looks great..and a good warm dish.

    Yes bed making is a policy in our home..even Benjamin age 6 gets up and makes his bed. As for mine unmade...well the sheets are straighten, pillows arranged back right, everything tucked in and then folded is semi-unmade, but for right now, it is fun to crawl up in the middle of the day and read books...after 28 years of parenting I am making the most of this last child and summer...he probably won't be interested next year

    As for your son at age 19 not making his bed...well our motto is "you pick your battles"...I have already had four go through that and now have a 16 year old who doesn't see the reason also...but he makes it if he wants me to take him somewhere...LOL

    1. Couldn't agree more - that is why I am not getting involved in the bed making battle!!!

      One of the reasons why I make my bed (besides those I listed) - the cats love to lie on it in the sun, but they like to lie on the soft wooly blanket that I put on top in winter. They wouldn't be happy if I didn't do it just right for them!!

      Enjoy your summer break - it is freezing here :(

  6. Jo you have such a great talent for cooking and for trying new recipes--- I just don't think I could pull this one off--- but I could totally do the steamed rice and broccoli!!

    Happy Sunday--

  7. How funny! As if the neighbors (the usual informants in the Inquisition) wouldn't know the difference between the smell of pork and the smell of lamb.

    Prayers and hugs!

    Agape always,

  8. Hi Cynthia - I did think the same as you - the smell would be very different. Perhaps that is why they used so much garlic and lemon!!

    Thanks for stopping by.

    Blessings for the coming week:)


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