Pork Loin, Chilean Style (Chancho a la Chilena)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup vegetable oil 4 pounds boneless pork loin 2 medium onions, sliced
2 cloves garlic, chopped 1 carrot, scraped and sliced 1 stalk celery, cut into 1-inch pieces
1 bay leaf 1/2 teaspoon oregano 1/2 teaspoon thyme
1/4 teaspoon ground cumin salt, freshly ground pepper 1/2 cup red wine vinegar



1 Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours. Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.
2 Serve the pork sliced with Salsa de Aji Colorado (Red Pepper Sauce). In Chile the pork slices would be covered with the sauce. But since it can be quite incendiary if the peppers used are very hot, it is wiser to test one's palate with a little at a time.

Back