Pork loin in olive oil (lomo de orza)
- 1 piece pork loin, 1,200 Kg
- 8-10 garlic cloves
- Matalahuva/ aniseed
- sweet paprika
- Extra virgin olive oil
Cut the pork loin into large pieces.
Place them in a big container, it is better that the meat has enough room in the container.
Prepare the dressing with: garlic, salt, cumin, aniseed, oregano and paprika and a few grains of black pepper, mix together in the mortar. Chose the spices to taste (in this case there is a tablespoon of each), but some people also add a cinnamon stick and some cloves. Mash all together.
Add a little vinegar, water and pour it to the meat.
Cover it all with film and store in the fridge (turn the meat upside down from time to time) and leave overnight.
Drain the meat and fry it in extra virgin olive oil. Do not heat the oil too much, since they are very thick pieces and it must be well done.
Once all the meat is fried, add all the dressing and cook until the oil is left. Strain it and add it to the meat, add more oil until the meat is completely covered with oil.
After a few days, serve it carved into thin slices, splashed good extra virgin olive oil and sprinkled black pepper on top. Finally if you add fried green peppers, it will be tastier.