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In a pan with abundant oil, start frying the potatoes cut into small cubes and previously salted. Once cooked, remove and reserve in a casserole dish.
Cut the mushrooms and fry them. Reserve everything in the casserole dish.
Next, fry the meat, previously marinated with salt, oil and black pepper. Add some hot pepper for character. Start frying the pork loin, then the pancetta, and finally the liver.
Fry the red pepper cut into pieces, accompanied by garlic and bay leaves. Then fry the finely chopped onions with peas, fennel and more bay leaves.
Once everything is in the casserole dish, mix carefully to avoid breaking the potatoes and let it rest so all flavors combine. Serve with Mallorcan bread and olives.