Trinxat is a traditional dish from the Pyrenees, made with cabbage, potatoes, and pork belly.

This rustic and hearty dish has its roots in the mountainous regions, where it has been a staple for generations.

To make Trinxat, you start by boiling the cabbage and potatoes until they are tender. Then, you pan-fry them with pork belly and garlic until everything is crispy and golden brown.

Some variations of Trinxat include adding other vegetables or using different types of pork, depending on what is available.

In Andorra, Trinxat is often served as a main course, accompanied by a simple salad or crusty bread.

While Trinxat is a delicious and satisfying dish, it is also quite rich, so those watching their fat intake should enjoy it in moderation.