| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
On, Range, Ross, The |
10 |
Servings |
INGREDIENTS
| 500 |
|
Freshly squeezed orange |
|
|
juice 16fl oz |
| 3 |
kg |
Loin of pork, 6 1/2lb |
| 6 |
|
Chillies anchos, seeds and |
|
|
membranes |
|
|
removed |
| 8 |
|
Chillies pasillas, seeds and |
|
|
membranes |
|
|
removed |
| 1/4 |
|
Onion |
| 80 |
|
Cider vinegar, 3fl oz |
| 10 |
|
Cloves garlic |
| 1 |
t |
Dried thyme |
| 3 |
|
Whole cloves |
| 1 |
t |
Ground cumin |
| 1 |
t |
Dried oregano |
| 5 |
|
Cm, 2 inch stick |
|
|
cinnamon |
| 3 |
|
Whole all spice |
| 2 |
T |
Coarse salt |
| 2 |
T |
Lard |
INSTRUCTIONS
Pre-heat the oven to 180øC/350øF/gas mark 4 In a small saucepan,
heat half of the orange juice until warm. Toast the chillies on an
iron skillet, then let them soak in the orange juice for 20 minutes.
Transfer the chillies and orange juice to a blender, add the onion and
vinegar and puree. Set aside. In a mortar, grind the garlic, thyme,
cloves, cumin, oregano, cinnamon, allspice and salt. Add the pureed
chillies and stir well. Add enough orange juice to dilute the mixture
until it has the consistency of yoghurt. Use a fork to pierce the
loin of pork all over. Transfer to a baking pan or dish, cover with
the chilli and orange sauce and refrigerate, covered, for at least 6
hours, preferably overnight. Turn occasionally. 2 hours before
roasting, remove the loin of pork from the refrigerator and smear
lightly with the lard. Let stand in the sauce at room temperature.
Cover the loin of pork with aluminium foil and roast for 2 hours,
basting periodically with the pan juices. Turn the meat over, cover
and roast for about 1 more hour. When the meat can be easily pierced
with a fork, in 2-3 hours, turn the oven temperature up to
230øC/450øF/gas mark 8, uncover the meat and roast for 5-10 minutes
or until browned, being careful not to let it burn. Let it stand for
15 minutes before slicing. If you wish, you can double the quantity of
sauce and serve extra to accompany the sliced pork. Converted by
MC_Buster. Per serving: 31 Calories (kcal); 3g Total Fat; (72%
calories from fat); trace Protein; 2g Carbohydrate; 2mg Cholesterol;
1129mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”