Carne Mechada

30 mins
Serves 1
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Directions

  1. 1Pour extra virgin olive oil into the bottom of a pot.
  2. 2Pour extra virgin olive oil into the bottom of a pot.
  3. 3Pour extra virgin olive oil into the bottom of a pot.
  4. 4Brown the pork loin on all sides to seal it.
  5. 5Brown the pork loin on all sides to seal it.
  6. 6Brown the pork loin on all sides to seal it.
  7. 7Remove the sealed loin and set aside.
  8. 8Remove the sealed loin and set aside.
  9. 9Remove the sealed loin and set aside.
  10. 10Add carrots, onions, and garlic cloves to the pot, scraping the bottom to deglaze and pick up the meat juices.
  11. 11Add carrots, onions, and garlic cloves to the pot, scraping the bottom to deglaze and pick up the meat juices.
  12. 12Add carrots, onions, and garlic cloves to the pot, scraping the bottom to deglaze and pick up the meat juices.
  13. 13Once vegetables are almost poached, add oregano and return the meat to the pot.
  14. 14Once vegetables are almost poached, add oregano and return the meat to the pot.
  15. 15Once vegetables are almost poached, add oregano and return the meat to the pot.
  16. 16Add a glass of oloroso wine (Jerez or Montilla Moriles), increase heat, and let the alcohol evaporate.
  17. 17Add a glass of oloroso wine (Jerez or Montilla Moriles), increase heat, and let the alcohol evaporate.
  18. 18Add a glass of oloroso wine (Jerez or Montilla Moriles), increase heat, and let the alcohol evaporate.
  19. 19Add the juice of one lemon.
  20. 20Add the juice of one lemon.
  21. 21Add the juice of one lemon.
  22. 22Add water, making sure not to exceed the maximum fill line of the express pot (or stay between max and min).
  23. 23Add water, making sure not to exceed the maximum fill line of the express pot (or stay between max and min).
  24. 24Add water, making sure not to exceed the maximum fill line of the express pot (or stay between max and min).
  25. 25Season with salt and black pepper.
  26. 26Season with salt and black pepper.
  27. 27Season with salt and black pepper.
  28. 28Cover the pot. Once the safety valve rises (red button visible), lower the heat to medium and cook for 30 minutes.
  29. 29Cover the pot. Once the safety valve rises (red button visible), lower the heat to medium and cook for 30 minutes.
  30. 30Cover the pot. Once the safety valve rises (red button visible), lower the heat to medium and cook for 30 minutes.
  31. 31After 30 minutes, turn off the heat and allow the pot to cool before opening.
  32. 32After 30 minutes, turn off the heat and allow the pot to cool before opening.
  33. 33After 30 minutes, turn off the heat and allow the pot to cool before opening.
  34. 34Remove the meat.
  35. 35Remove the meat.
  36. 36Remove the meat.
  37. 37Triturate the sauce.
  38. 38Triturate the sauce.
  39. 39Triturate the sauce.
  40. 40Leave the pot open to allow the sauce to reduce.
  41. 41Leave the pot open to allow the sauce to reduce.
  42. 42Leave the pot open to allow the sauce to reduce.
  43. 43Strain the sauce.
  44. 44Strain the sauce.
  45. 45Strain the sauce.

Ingredients

  • pork loin
  • pork loin
  • pork loin
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • carrot
  • carrot
  • carrot
  • onion
  • onion
  • onion
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • oregano
  • oregano
  • oregano
  • 1 glass Jerez or Montilla Moriles oloroso wine
  • 1 glass Jerez or Montilla Moriles oloroso wine
  • 1 glass Jerez or Montilla Moriles oloroso wine
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • 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.