Lomo De Cerdo A La Caucana Milk Pork Recipes

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LOMO DE CERDO A LA CAUCANA (MILK PORK)



Lomo De Cerdo a La Caucana (Milk Pork) image

Make and share this Lomo De Cerdo a La Caucana (Milk Pork) recipe from Food.com.

Provided by MarraMamba

Categories     Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs boneless pork loin
40 fluid ounces milk
2 fluid ounces fresh lemon juice
1 onion, finely chopped
2 garlic cloves, chopped
3 tablespoons butter
salt
white pepper

Steps:

  • Mix together the milk and lemon juice then place the pork in a deep casserole pour over the milk mixture. Cover with a lid and leave overnight in a cool place.
  • Preheat the oven to 180C, 350F, Gas Mark 4. Lift the pork out of the milk mixture (reserving the milk), pat it dry with paper towels and seas with salt and pepper.
  • Heat the butter in a large frying pan, add the pork and sauté until lightly browned all over. Transfer the pork back into the casserole containing the reserved milk mixture.
  • Add the onion and garlic to the frying pan and sauté until softened.
  • Add the contents of the frying pan to the pork dish, scraping up any pan drippings and bake, uncovered, for 2 hours or until the pork is tender.
  • Transfer the pork to a serving platter and keep warm.
  • Skim any fat from the sauce and transfer to a saucepan. Bring to the boil then continue to boil until it has reduced to 360ml/12fl.oz. stirring from time to time.
  • Adjust the seasoning and serve separately with the pork.

LOMO DE CERDO RELLENO



Lomo de Cerdo Relleno image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 14

4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground
1/4 pound cooked ham, finely chopped
1/4 pound white mushrooms, chopped
2 hardboiled eggs, chopped
2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
1 large egg
3 tablespoons olive oil
3 1/2 pound boned loin of pork (see cook's note)
1/2 cup full-bodied Spanish brandy
2 cups rich veal or beef stock
Juice of 1 lemon
3 tablespoons cold unsalted butter, cut into 6 pieces

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



Lomo de Cerdo image

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

1/2 lb pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
3 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

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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