Some amusing topics for discussion pop up on the Cooks In Spain group. We have one member that is being left crates full of passion fruit by a mystery neighbour. Another lady was given the right ingredients for various vegetarian dishes. And then there was the lady that wanted to know how to cook ‘Lagarto’.

Lost in translation!

A number of members speak pretty good Spanish (I am not one of them might I add). However, living with a family of reptile nuts, I knew that ‘Lagarto’ translated into English, means ‘Lizard’!

This subject got the ‘Admins’ of the group into deep discussion! Cooking ‘Lizard’, what the heck? We were flummoxed!

After a question on the availability of ‘Lizard’ in Spain, it all became clear!’ Lizard’, was not quite what we thought!

So come on then, what is it?

To be honest, it is a bit boring! Lagarto is actually a cut of pork. It is a tad difficult to give it an English name exactly, but it is taken from between the end of the ribs where they meet the spine, along the edge the ‘lomo’ cut. So, a strip of pork, long and ‘Lizard’ like in shape! Ah ha, there you go, is that making sense now? After a bit of a Google, to see how it could be described, loin drawstring seemed to fit the bill.

What to do with it if I could find it?

It was mission on for me. I headed to the nearest Mercadona (https://www.mercadona.es) whilst taking family back to their cortijo. I knew where I was going to find it if it was there, after all, I am an expert Mercadona ‘shopper’. Well I never, there it was, smiling at me! Just one pack left, so I grabbed it and headed back home.

Having already had a look around the internet for ideas on how to cook it. The decision, was keep it nice and simple. It is far too hot in Spain in late July, to spend hours slaving over a hot stove.

Let’s go simple!

You really cannot get any easier than this! Simply chop your ‘lizards’ into sausage size chunks.

Season them and brown them off in a hot pan with a little olive oil. Ooooh, must tell you I learnt a new phrase here. ‘Dale la vuelta – Flip it’ ... It was getting better and better.

So, the meat was now browned off on all sides, after ‘flipping’. I then added 4 or 5 decent sized garlic cloves, cut into, but not quite halved, if that makes sense. I didn’t even take the skin off the garlic.

The next step is just poring in some white wine and beer. I didn’t actually measure this to be honest. I had just less than half a kilo of meat, and I added around 300ml of a mix of white wine (vino blanco), and beer (cerveza). Throw in a couple of Bay leaves as well!

Bring to a boil, turn down the heat to low, and leave to simmer for around half an hour until the meat is tender. I didn’t add a lid, so keep your eye on it. If you think it needs more liquid pop a bit more wine or beer in.

As it is finishing off, add some chopped parsley, stir through and serve whilst hot!

About five minutes from the end, I also added some small boiled potatoes and frozen peas (I just love potatoes and peas!). It just added a little more colour and bulked it up a bit.

I made notes in my Cooks In Spain personal recipe book as I went along. If you would like to buy your own CIS favourite recipe note book click the link below.

Was it nice?

Actually, for a ‘Lizard’it was lovely. It was tender, full of flavour and had a nice amount of juice to mop up with crusty bread!

Give it a try you wont be disappointed!

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See another recipe for pork by clicking HERE!