1 pork rump (approximately 5.5 kg)
Juice of 2 lemons
Salt to taste
200g of crispy bacon, diced
1 cup of chopped onion
6 cloves of garlic, minced
1/2 cup of olive oil
For the sauce
1 tablespoon of cornstarch
1/2 cup of water
1 pork rump (approximately 5.5 kg)
Juice of 2 lemons
Salt to taste
200g of crispy bacon, diced
1 cup of chopped onion
6 cloves of garlic, minced
1/2 cup of olive oil
For the sauce
1 tablespoon of cornstarch
1/2 cup of water
Season the pork rump with lemon juice and salt
In a small bowl mix together the bacon, onion, and garlic
Moisten with 1 tablespoon of olive oil
Make various incisions in the pork rump with the tip of a knife, about every 2 cm
Stuff each incision with some of the bacon mixture
Use the remaining olive oil to spread over the pork rump
Cover and refrigerate for 24 hours
Preheat oven to hot temperature (200°C)
Put the pork rump in the oven and roast
As it dries, add warm water
When the pork is roasted, remove from the baking dish
Let the baking dish rest for a bit, making it easier to remove the fat that has risen to the surface of the juices
Scrape the bottom of the baking dish and pour everything into a pot
Dissolve the cornstarch in water and add to the pot's juices
Bring to a boil and cook, stirring until thickened slightly
Serve the sauce separately
Serves 25 people
Total calories: 11,134.
