Entree: Spain – Madrid & Castile – Lomo de Orza (Pork loin cured and preserved by slow cooking and storing in seasoned pork lard)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 12 hrs

Total 14 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork loin, trimmed and cut into 2–3 in (5–7 cm) thick pieces
- 2 lb (900 g) pork lard or fatback, cut into chunks (for rendering and covering)
- 2 tbsp (30 ml) olive oil
- 6 garlic cloves, crushed
- 2 tbsp (30 ml) smoked Spanish paprika (pimentón de la Vera)
- 1 tbsp (18 g) coarse sea salt (for rubbing)
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 2 tbsp (30 ml) sherry vinegar or white wine vinegar
- Optional: 1 tsp (5 g) crushed red pepper flakes for a touch of heat

Instructions

1. Pat the pork pieces dry. In a bowl combine the crushed garlic, smoked paprika, sea salt, black pepper and oregano; rub the mixture all over the pork pieces. Cover and refrigerate for 8–12 hours to cure slightly.
2. In a heavy skillet or Dutch oven, melt about 1/2 lb (225 g) of the pork lard over medium heat and add the olive oil. When hot, brown the pork pieces on all sides to develop color, working in batches if necessary.
3. Return all browned pork to the pot, add the remaining lard chunks, whole garlic cloves, bay leaves and the sherry vinegar. Reduce heat to low, cover so the fat barely simmers, and cook gently for 45–60 minutes until pork is tender but not falling apart.
4. While still warm, transfer the pork pieces into a clean earthenware jar or glass container. Strain the cooking fat and pour enough melted lard over the pork to completely submerge the meat. Press down so no air pockets remain.
5. Cool to room temperature, then refrigerate for at least 24–48 hours to let flavors marry and the lard solidify. To serve, remove slices from the lard, trim off excess fat and slice thinly. Keep submerged in lard for storage; consume within 2–3 weeks refrigerated.