de Cerdo con Jamón HT MC Spanish 80mins
the Extremadura region in Western Spain
Hot Pork Bacon Vegetables Alcohol Main Course
Dairy Free Eggless Spain Europe
x 1kg/2.2lb Loin of Pork
teasp Sweet Paprika
medium-thick slices of Jamón Serrano (ham)
Button Onions or Shallots, peeled
tbsp Olive Oil
tbsp dry (fino) Sherry
Preheat the oven to 180C, 350F, Gas Mark 4. Rinse the pork under cold running
water and pat dry with kitchen paper.
Mix some salt and pepper with the paprika and rub over the outside of the
Lay half the ham slices side-by-side to form a long rectangle. Place the pork on
top and lay the remaining ham over the meat. Wrap the ham around the meat and
secure with kitchen string.
In a roasting pan, heat the oil over high heat until very hot then fry the pork
joint until browned on all sides.
Place the onions or shallots around the meat and continue to fry over a high
heat until they begin to brown.
Add the sherry and stock then transfer to the oven and roast for about 1 hour,
basting the meat from time to time with the pan juices.
Remove the meat from the pan, cut into slices, and arrange with the onions on a
warmed serving platter. Pour the juices from the pan over the top and serve
Pork/Bacon Recipes | General
Pork Preparation & Cooking Times |
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