Lomo De Cerdo Puerco Cítrico Recipes

LOMO DE CERDO

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.

LOMO DE CERDO (PUERCO) CíTRICO

Steps:

• Perfora toda la superficie de la carne con la punta de un cuchillo afilado. Inserta los palitos de ajo en los cortes. Coloca en una fuente llana. Mezcla el aderezo, el jugo de limón y el comino en polvo y vierte sobre la carne. Voltea la carne para cubrirla bien con la mezcla de aderezo. Refrigérala durante 2 horas para marinar.
• Calienta el horno a 400°F. Coloca la carne en un molde forrado con papel de aluminio. Desecha la marinada.
• Hornea durante 30 min., dando la vuelta a la carne con frecuencia para dorarla por todos lados. Reduce la temperatura del horno a 325°F. Salsea la carne con el jugo de naranja. Hornea durante 1 a 1-1/4 hora y media más o hasta que la carne esté cocida (145°F). Sácala del horno; cúbrela. Deja reposar 10 min. antes de cortar en rebanadas para servir.

LOMO DE CERDO RELLENO

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.