Lomo De Cerdo Recipes
LOMO DE CERDO RELLENO
Steps:
- In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
- In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.
LOMO DE CERDO
In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:
Provided by Evans
Categories Lunch/Snacks
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
- Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
- Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
- Lift out and thinly slice the pork.
- Place in a dish with the vegetables and sauce to cover.
Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7
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- ub the pork with minced garlic, salt and pepper. Place in a large sealable plastic bag and refrigerate for at least 1 hour or up to overnight.
- Place the pork loin in a baking pan and cook for about 30 minutes, drizzle 1/2 of the sauce over the pork and continue to cook for another 15 minutes, or until a thermometer inserted into the middle of the pork reads exactly 138 degrees.
- Remove from the oven and cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and pour the rest of the sauce over the pork.
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