COPPERTrinxat recipe
Frost-touched winter cabbage and potato chopped together in the pan and fried into a crusted cake under crisp cured pork.
Ingredients
- 600 g winter cabbage
- 600 g potatoes
- 150 g cured pork belly
- 3 clove garlic
- 2 tbsp olive oil
- 1 tsp salt
How to make Trinxat
- Boil 600 g of winter cabbage leaves, ideally frost-touched savoy, together with 600 g of peeled potato chunks in the same salted pot for 35-40 minutes, until both are falling apart.
- Drain thoroughly and let them steam dry for a few minutes; leftover water is what ruins the texture.
- Cut 150 g of cured pork belly into strips or dice and fry it in 2 tbsp of olive oil until crisp, then lift it out and keep the fat in the pan.
- Fry 3 sliced garlic cloves in that fat for 30 seconds without letting them colour.
- Tip in the cabbage and potato and chop and mash them together with a wooden spoon straight in the pan, trinxat means chopped, until they form one rough mass. Season with salt.
- Press the mass flat into a cake and cook over high heat for 2-3 minutes until a crust forms underneath, then flip it and brown the other side.
- Slide it onto a plate and lay the crisp pork belly on top.
What is Trinxat?
Trinxat is a traditional dish from Andorra, cooked in a pan, and takes about 55 minutes from start to finish. It is built around winter cabbage, potatoes and cured pork belly. The recipe below uses 6 ingredients and is written out step by step.
How long does Trinxat take?
At 55 minutes it is quicker than 80% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 35 minutes.
Any tips for making Trinxat?
Drain the cabbage and potato thoroughly and let them steam dry before they hit the pan: leftover water is what ruins the texture.
How Trinxat compares
Hard to find elsewhere: winter cabbage (1) and cured pork belly (1).
Cooked with the same thing elsewhere
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Copper documents Andorra alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.