For the loin of pork
Heat some oil in a saucepan and add the garlic cloves, lightly crushed but with the skin still on.
Season the pieces of pork loin and when the oil starts to boil, lower the heat and add the pieces of pork.
Leave the meat there for 4 minutes and turn the heat off. Let the pork cool in the oil and set aside.
Note: this recipe can be used to preserve the pork loin.
Then place the loin in a hot frying pan.
Brown it on both sides and remove it from the pan.
Pour the remaining oil from the saucepan into the same frying pan and fry the chipped potatoes, which will then be set aside.
Fry the eggs in the same oil and put bits of the sobrasada in the whites of the eggs. Remove from the pan and set aside.
Assembly of the dish
Arrange the pieces of loin on a plate with the fried egg with sobrasada on one side and on the other the fried chipped potatoes and the Quely Picos made with onion.
Decorate the dish with red cabbage sprouts.