Lomo Adobado
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour's palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
Ingredients (for 1 kg of meat)
- Pork loin (1 kg | single piece)
- Pimentón de la Vera dulce (3 tbsp | smoked sweet paprika)
- Cumin (1/2 tsp)
- Dried Oregano (1 tsp)
- Garlic Powder (1 tsp)
- Salt (1 tsp)
- Black Pepper (1/2 tsp)
- Extra Virgin Olive Oil (3 tbsp)
- Vinegar (3 tbsp | preferably Red Wine Vinegar)
Preparation
- Combine and whisk together all dry spices (Pimentón, Cumin, Oregano, Garlic Powder, Salt and Pepper) in a mixing bowl large enough to accommodate the pork loin.
- Incorporate the oil and vinegar, mixing until forming a uniform and consistent paste
- Add the pork loin to the bowl, coating it thoroughly with the marinade on all sides. Cover and refrigerate for a minimum of 24 hours.
- After the curing period, slice the loin into portions of 0.5 to 1 cm thickness, according to your preference. Sear briefly over medium-high heat until the exterior is caramelized. The indication for the optimal internal core temperature is 63°C.