1 kg of lean pork loin
1/2 liter of white wine
1 full cup of vinegar (1/4 liter)
bay leaves, thyme, and oregano
2-3 cloves of crushed garlic
1-2 sprigs of rosemary
salt and pepper to taste
1 kg of lean pork loin
1/2 liter of white wine
1 full cup of vinegar (1/4 liter)
bay leaves, thyme, and oregano
2-3 cloves of crushed garlic
1-2 sprigs of rosemary
salt and pepper to taste
Cut the pork loin into moderately-sized pieces and rinse with vinegar
Prepare the wine and garlic marinade with white wine, vinegar, and remaining seasonings
Place the pork loin with the marinade in a container
Leave it for 8 days
After this time, cook the pork loin in its own juices
Drain the sauce that remains and let it reduce
Store the pork loin in clay pots covered with lard
Use triangles of bread to mop up the sauce and then fry them to serve alongside the pork
You can also accompany it with orange slices cut into wedges or rounds.
