Lomo almendrado

Lomo almendrado

Pork loin in almond sauce

By
From
My Abuela's Table
Serves
6-8

For the pork:

Ingredients

Quantity Ingredient

For the pork:

Quantity Ingredient
1kg pork loin, whole
1/2 white onion, quartered
2 garlic cloves
1/2 teaspoon black pepper
3 bay leaves
1/2 cup olive oil
salt

For the sauce:

Quantity Ingredient
1 1/2 cups butter
4 ancho chillies
2 pasilla chillies
1 large white onion, sliced
3 garlic cloves
1 cinnamon stick
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
75g sesame seeds
3/4 cup blanched almonds
1/2 slice stale white bread
2 bay leaves
2 tomatoes, chopped
2 cups liquid chicken stock

Method

  1. For the pork:

    Preheat the oven to 180°C. Place pork loin in a baking dish.
  2. In blender, place onion, garlic, pepper, bay leaves, oil and salt, and blend. Rub this paste over the pork, and allow to rest for 1–2 hours in the fridge.
  3. Bake the pork for 20 minutes.
  4. Take the pork out of the oven and pour over 2 cups of water.
  5. Return to the oven for another 45 minutes or until the meat is cooked. Be careful not to overcook it.
  6. Once cooked, take out of the oven and cover with foil, allowing to cool.
  7. For the sauce:

    In a saucepan, heat 3 tablespoons of the butter, and fry the deseeded and chillies until crisp. Remove from saucepan and set aside.
  8. Add an additional ½ cup of the butter to the saucepan. Sauté onion (reserving 2 slices for later), garlic, cinnamon stick, pepper, cloves, sesame seeds 3–5 minutes. Remove and set aside (reserving the butter in the pan).
  9. To the saucepan add the slice of bread and bay leaves and brown. Remove (reserving the butter in the pan).
  10. Add the tomatoes (you can add more butter if necessary) and fry for around 5 minutes. Remove and set aside.
  11. Place all the fried ingredients in a blender or food processor and blend until smooth. Strain mixture through a sieve and set aside.
  12. Heat the remaining butter in the same saucepan. Fry the 2 reserved onion slices until brown. Remove the onion and discard (this is just to flavour the butter).
  13. Slowly add the sauce. Add salt to taste and allow sauce to simmer for 30 until thickened into a paste.
  14. Add chicken stock, cooking for a further 30 minutes until the sauce thickens slightly. When sauce reaches consistency of gravy, the sauce is ready.
  15. To serve, place two slices of the cooked pork on each plate, covered with the sauce. Garnish with a sprinkle of almonds and serve with roasted vegetables and made tortillas.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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