Carne Mechada
Directions
- 1Pour extra virgin olive oil into the bottom of a pot.
- 2Brown the pork loin on all sides to seal it.
- 3Remove the sealed loin and set aside.
- 4Add carrots, onions, and garlic cloves to the pot, scraping the bottom to deglaze and pick up the meat juices.
- 5Once vegetables are almost poached, add oregano and return the meat to the pot.
- 6Add a glass of oloroso wine (Jerez or Montilla Moriles), increase heat, and let the alcohol evaporate.
- 7Add the juice of one lemon.
- 8Add water, making sure not to exceed the maximum fill line of the express pot (or stay between max and min).
- 9Season with salt and black pepper.
- 10Cover the pot. Once the safety valve rises (red button visible), lower the heat to medium and cook for 30 minutes.
- 11After 30 minutes, turn off the heat and allow the pot to cool before opening.
- 12Remove the meat.
- 13Triturate the sauce.
- 14Leave the pot open to allow the sauce to reduce.
- 15Strain the sauce.
Ingredients
- pork loin
- extra virgin olive oil
- carrot
- onion
- garlic cloves
- oregano
- 1 glass Jerez or Montilla Moriles oloroso wine
- 1 lemon lemon juice
- water
- salt
- black pepper
Equipment
potinstant pot
Tips
- Use pork loin for its fat content.
- You can use white wine or just water instead of oloroso wine.
- Ensure the water level in the express pot is between maximum and minimum.
- Let the sauce reduce with the pot open for a richer flavor.
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