La Porca Sandwiches

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Many people rave about their mother’s cooking ability, but not many feel strongly enough to make their mother the chef at their restaurant. At La Porca, in Poble Sec, you can find owner Rubén León’s mother as the star of the kitchen. His mother’s knowledge and traditional style combine perfectly with Rubén’s innovation and modern techniques.

As the name suggests, La Porca centers its cuisine around the pig. “I like that it is an intelligent and endearing animal,” explains Rubén. All of the graphics within the restaurant pay homage to this cherished animal, but the grill is where the pig really shines. Their dishes play on North and South American and Italian influences. Perhaps the most elaborate thing on the menu is the La Porca sandwich. Cooked for three hours, the sandwich contains juicy, roasted pork, dried tomato pesto, lime and coriander marinated onion, crispy lettuce and a reduction of homemade vermouth. The bravas are also served with meat – yes, pork – and the tartar is not made with beef but fuet, a Catalan pork sausage.

The pork at La Porca is accentuated by breads from Cloudstreet Bakery and Concept Pa and cheese from the supplier Can Luc. Many of the dishes pull from Murcian influence such as tender meatballs with tomato sauce; a chicken sandwich with smoked paprika; and tapas including a Russian salad with anchovy. And, don’t forget dessert! Rubén’s mother keeps many of her recipes secret and her son says he still does not know what goes into her special cheese cake. We would also like to know the recipes for their chocolate bread with hazelnut caviar!