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Lomo en orza [preserved pork loin] served with papas a lo pobre [poor man's potatoes]
Recipe
Ingredients
- Loin of pork
- Oregano
- Black pepper and ground pepper
- Paprika
- Ground cloves
- Cinnamon stick
- Bay leaf and thyme
- Garlic
- Cumin
- Sherry
- Extra virgin olive oil and salt
Preparation
Cut the loin into cubes, approximately six centimetres in thickness.
Put enough water into a pot to cover the loin. Next, dissolve the salt into the water and add the crushed garlic, oregano, paprika, ground pepper, cloves, cinnamon, the bay leaf, cumin, sherry and a cinnamon stick. Add the diced loin, and leave to marinate for at least 48 hours.
Afterwards, drain well and fry the loin in plenty of oil over a medium heat until well done but not overly browned, then remove it and allow it to cool.
Once it has completely cooled, place the loin in a container and cover with the same oil that was used to fry it. Whilst glass jars are used today, in the past, the loin was preserved in orzas, which explains the name of the dish. Serve cold, cut into slices that are not overly thin
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