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Pork loin in escabeche (Lomo de cerdo en escabeche)
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- Crush a few garlic cloves in a mortar and put the loin in a dish with enough water and the garlic to cover. Refrigerate to marinate for 24 hours.
- Rinse the meat to remove the garlic, pat dry, wrap in clean cheesecloth and rest in the fridge for another day.
- Cut the loin into slices about 3 cm thick and briefly sear them on all sides in a little hot olive oil.
- Put the meat in a pot, add the remaining garlic and the bay leaves, pour in enough vinegar and olive oil to cover, and bring briefly to a boil.
- Leave the meat in the pickling liquid in the fridge to mature for another day. Serve at room temperature or lukewarm.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Lomo de cerdo en escabeche (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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