Paprika potato cubes with oven-roasted pork

Ingredients

For the pork

• 800 g pork leg slices
• 60 ml soy sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon chili
• 50 ml white wine
• 1 teaspoon oil

For the potatoes

• 800 g potatoes
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1 garlic clove

For the zucchini

• 2 medium zucchini (600 g)
• 1/2 teaspoon salt
• 1 teaspoon white truffle oil

Preparation

1. Mix the pork with 60 ml soy sauce, 50 ml white wine, 1 teaspoon ground cumin and 1/2 teaspoon chili. Cover and leave to marinate in the fridge for 8 hours. 2. Take the meat out of the fridge and leave it for 30 minutes to come to room temperature. Put it in a roasting pan with all the marinade and 1 teaspoon oil. Roast at 160°C for 45 minutes, until the meat is cooked through and browned. 3. Cut the potatoes into medium-sized cubes and mix them with 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika, 1 teaspoon ground cumin and 1/2 teaspoon salt. Heat 2 tablespoons oil in a pan, add the crushed garlic clove and fry it briefly, then take it out and discard it. Add the potatoes and fry for 15 minutes, stirring, until browned and tender. 4. Cut the zucchini lengthwise into thin slices and sprinkle them with 1/2 teaspoon salt. Brush the hot grill with 1 teaspoon white truffle oil and cook the slices for 3 minutes on each side, until browned grill marks appear.