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Lomo de Cerdo

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“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:”
READY IN:
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
  2. Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
  3. Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
  4. Lift out and thinly slice the pork.
  5. Place in a dish with the vegetables and sauce to cover.

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