Make the adobo by mixing all the ingredients together to make a wet rub. Massage into the pork and leave in the fridge overnight to marinate.
Preheat the oven to 180°C. Boil the potatoes in salted water with the bay leaves until they are nice and tender – around 12–15 minutes.
While the potatoes are cooking, make the béchamel. Warm the milk in a pan on a low heat. In a separate pan, add the butter and melt on a low heat. Add the flour and mix together well, then cook for 1 minute. Start to add the warmed milk: add a quarter at first, mixing together all the time, then add another quarter and mix again. Continue cooking and mixing until you have used up all the milk (add it little by little now, as you want to keep the béchamel thick and creamy). You need to cook it for 20 minutes to cook off the flour. Season and add the grated nutmeg at the end.
Put 60ml of olive oil into a pan on a medium heat and caramelize the pork loin steaks, then remove to a baking tray and season. Cover with the béchamel and bake in the oven for 10–12 minutes. A couple of minutes before it’s ready, sprinkle over the grated Manchego and cook until golden brown.
While the pork is in the oven, drain the potatoes and leave to cool slightly, then remove to a pan. Squash each potato by pushing down on it with a knife. Add 60ml of olive oil to the pan and cook on a medium heat for 2–3 minutes, until the potatoes are golden brown and crispy, moving them around occasionally. Season and sprinkle over the paprika and parsley.
Put the pork and potatoes into a dish and serve.