Friga pagesa is a Formentera specialty. In English it can be called a peasant fry-up, but let me tell you that these peasants ate well! The only difference from the way that the peasants used to eat it is that it is made using olive oil, rather than lard these days.
To make this dish for two you will need a dash of white wine, half a green pepper, pork chops (200 grams when chopped), sirloin pork (250 grams), pigs liver (100 grams), half a red pepper, 3 cloves of garlic, potatoes (250 grams), olive oil, salt, pepper, and some parsley.
First of all strip the potatoes into thin strips. Do the same with the pepper and then peel and chop the onion. The liver and sirloin pork need to be cut, the parsley chopped, and the garlic crushed. Now you are ready to start heating the oil up, and then brown the meat. Whatever, you do don’t through this oil away. Instead you take the meat out, add a small amount of white wine and fresh oil and then fry the onions. This oil makes them almost the best part of the dish. After that it’s the peppers. You can add the meat again after around 10 minutes, and cook everything together for a couple of minutes. Separately, you fry the potatoes and then serve it all together with sprinkled parsley and salt.
It’s a meal fit for the lord of the manner, but it’s what the Formentera migjorn peasants used to like to tuck into. I wonder if it actually tastes even better cooked in lard?!
