Pork loin preserved in lard (Lomo en orza) with poor man's potatoes
1 ribbon of back, oregano, black pepper and ground pepper, sweet pepper, ground nail, cinnamon in branch, laurel and thyme, garlic, cumins, sherry wine, extra virgin olive oil and salt.
Preparation
The back is cut into tacos about six centimeters thick.
A sufficient amount of water is put in a container to cover the back. Then the salt is undone in the water and the grilled garlic, oregano, pimenton, ground pepper, nail, cinnamon, laurel and comines, Jerez wine and a tame of thyme are added, we introduce the loin tacos and let it macerate a minimum of 48 hours.
After this time we put it to a good run and fry it in abundant oil over moderate heat until it is well done, but not too golden, we take it out and let it cool.
Once it's cold, we put it in containers and cover it with the same oil as having fried the back. At present, glass boats are used, before they were kept in clay orzas, hence their name. It is served cold cut into not very thin sheets.
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