Lomo De Cerdo Relleno Recipes
LOMO DE CERDO
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
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
LOMO SALTADO
Provided by Food Network
Time 1h5m
Yield 4 Servings
Number Of Ingredients 30
Steps:
- Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
- Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
- Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
- Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
- Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
- Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
- Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
- Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
- Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
- Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
- Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
- Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
- Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
- Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
- Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
- Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
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- Para hacer el relleno: coloque el jamón, la zanahoria, el pimentón asado, las cebollas y el ajo en un procesador de alimentos. Transferir a un tazón, añadir el huevo y las migas de pan.
- Coloque el cerdo, con el lado de grasa hacia abajo, sobre la superficie de trabajo con 1 extremo corto hacia usted. Usando un cuchillo afilado y comenzando 1/2 pulgada por encima de la parte inferior del asado, corte 1/2 pulgada a lo largo del lado derecho. Continúe cortando 1/2 pulgada sobre el lado de abajo, desenrollando el cerdo.
- Una vez que el cerdo está en una pieza plana, utilice un mazo de carne para golpear el cerdo para que la mayor parte de la carne está en una capa uniforme. Ponga el relleno sobre el cerdo.
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