Directions
- 1Ask the butcher to cut the pork loin into thick pieces, about two fingers.
- 2Prepare the marinade with one head of peeled garlic, two or three tablespoons of oregano, one ñora, a couple of bay leaves (troceadas), salt, pepper, half a glass of vinegar, and half a glass of water.
- 3Add the pork loin pieces to the marinade and mix well.
- 4Let the loin marinate for at least one day, or a day and a half.
- 5Chop the lard to make it easier to melt.
- 6Place the chopped lard in a perol.
- 7Add the marinade to the perol with the lard.
- 8Heat the mixture until the lard melts completely.
- 9Boil the mixture for about 45 minutes to 50 minutes, allowing the water and vinegar to evaporate until only the clear lard remains.
- 10Turn off the heat.
- 11Add paprika to the white lard to make it "colorá" (red lard) and mix.
- 12Place the cooked loin pieces into several different containers.
- 13Strain the red lard and pour it over the loin in the containers.
- 14Keep some of the unstrained red lard with its "rapa" in a separate container for breakfast.
Ingredients
- lomo de cerdo
- 1 cabeza ajos pelados
- 2 cucharadas orégano
- 3 cucharadas orégano
- 1 ñora
- 2 par hojas de laurel troceadas
- sal
- pimienta
- 0.5 vaso vinagre
- 0.5 vaso agua
- manteca
- pimentón
Equipment
perolrecipientes
Tips
- Cut the pork loin thick, about two fingers.
- Chop the laurel leaves to release their flavor.
- Marinate the loin for at least one day.
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