1Ask the butcher to cut the pork loin into thick pieces, about two fingers.
2Ask the butcher to cut the pork loin into thick pieces, about two fingers.
3Ask the butcher to cut the pork loin into thick pieces, about two fingers.
4Prepare 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.
5Prepare 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.
6Prepare 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.
7Add the pork loin pieces to the marinade and mix well.
8Add the pork loin pieces to the marinade and mix well.
9Add the pork loin pieces to the marinade and mix well.
10Let the loin marinate for at least one day, or a day and a half.
11Let the loin marinate for at least one day, or a day and a half.
12Let the loin marinate for at least one day, or a day and a half.
13Chop the lard to make it easier to melt.
14Chop the lard to make it easier to melt.
15Chop the lard to make it easier to melt.
16Place the chopped lard in a perol.
17Place the chopped lard in a perol.
18Place the chopped lard in a perol.
19Add the marinade to the perol with the lard.
20Add the marinade to the perol with the lard.
21Add the marinade to the perol with the lard.
22Heat the mixture until the lard melts completely.
23Heat the mixture until the lard melts completely.
24Heat the mixture until the lard melts completely.
25Boil the mixture for about 45 minutes to 50 minutes, allowing the water and vinegar to evaporate until only the clear lard remains.
26Boil the mixture for about 45 minutes to 50 minutes, allowing the water and vinegar to evaporate until only the clear lard remains.
27Boil the mixture for about 45 minutes to 50 minutes, allowing the water and vinegar to evaporate until only the clear lard remains.
28Turn off the heat.
29Turn off the heat.
30Turn off the heat.
31Add paprika to the white lard to make it "colorá" (red lard) and mix.
32Add paprika to the white lard to make it "colorá" (red lard) and mix.
33Add paprika to the white lard to make it "colorá" (red lard) and mix.
34Place the cooked loin pieces into several different containers.
35Place the cooked loin pieces into several different containers.
36Place the cooked loin pieces into several different containers.
37Strain the red lard and pour it over the loin in the containers.
38Strain the red lard and pour it over the loin in the containers.
39Strain the red lard and pour it over the loin in the containers.
40Keep some of the unstrained red lard with its "rapa" in a separate container for breakfast.
41Keep some of the unstrained red lard with its "rapa" in a separate container for breakfast.
42Keep some of the unstrained red lard with its "rapa" in a separate container for breakfast.