Pork holds a place of honor in Spain. There is a saying in Spain, “Del cerdo hasta los andares,” that is to say that you eat everything, even the walk. There are hundreds of Spanish recipes based on pork. This recipe is extremely easy to make and is just delicious.
INGREDIENTS for 4 people:
- 1.5 kgs. of Sea Salt.
- 1 kg. of Pork Loin.
|STEP 1 - Preheat the oven to 250C degrees and get the pork loin ready to bake.|
|STEP 2 - Get ready a oven resistant bowl big enough to hold the size of Pork Loin and deep enough to allow holding plenty of salt.|
|STEP 3 - In a large bowl add enough Salt to create a 0.5-1 cms thickness layer of salt at the bottom of the recipient.|
|STEP 4 - Place the Pork Loin on top of the Salt.|
|STEP 5 - Cover the Pork completely with the remaining Salt making sure to pack the Salt in well around the Pork.|
|STEP 6 - Place the Pork in the oven and bake for about 50 minutes or so.|
|STEP 8 - Using a fork and spoon, crack open the side of the Salt crust. The upper half of theSsalt, now a hard shell, should lift off easily.|
|STEP 9 - Transfer the Pork to cutting board and let rest for 5 minutes.|
|STEP 10, 11 - Slice the loin into half-inch slices and arrange on a big plate.|
|STEP 13 - You can serve the pork with mixed salad.|
Hello again my dear blog readers. My very dear blog reader and friend from Tokyo, Kiyomi san has cooked this recipe a couple of days ago, and as you can see it looks very very very delicious. Kiyomi san told me that she was extremely surprised of how easy was to cook this recipe and how delicious it was.
You also can see the delicious salad Kiyomi san made as a garnish for this delicous piece of meat. The salad is made using finely sliced red onion, let ice, carrot and dressed with Extra Virgin Olive Oil, salt and pepper.
WELL DONE KIYOMI-SAN YOU HAVE DONE A GREAT JOB
EXAMPLE OF PORK LOIN BAKED IN SALT COOKED RECENTLY BY MY DEAR BLOG READER TAKAKO SAN FROM TOKYO - JANUARY 2013
My friend and blogger reader Takako-san, cooked this recipe, before that she was wondering whether was going to be a salty taste meat with so much salt. In fact, it was not salty as she originally tought it was going to be but only to find out it was just delicious.
WELL DONE TAKAKO-SAN, CONGRATULATIONS!!!