Lomo Mechado | Stuffed Pork Loin

SOMETHING ELSE?

- Advertisement -
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

I love a good roast and stuffing. This lomo mechado is beautiful when cut and each layer of stuffing is revealed. The great thing is that it is adaptable to each person’s taste so you can create layers that suit you. Remember to let it cool first.

Ingredients

  • Pork Loin
  • 1 head of Garlic
  • 200g Cooked Ham
  • 2 or 4 boiled eggs
  • Olive Oil
  • Glass of white wine
  • bay leaf
  • salt
  • pepper
  • string for binding

Method

1, Grab your pork loin and slice down, taking care not to slice the whole way through. We want to aim for a fan effect, keeping your slices about a centimetre or so thick.

2, When this is prepared, filling your slices, layering with ham, garlic and slices of your boiled egg until you find that everything is stuffed to your liking.

3, Now, tie this all together, to ensure that nothing breaks apart when cooking. Tie along all sides of your pork.

4, Next, heat up some oil in a pressure cooker, adding a few whole, crushed, garlic cloves, , we need to seal the meat, this will quickly cook the outside, trapping in all the juices, so that i cooks slowly snd remains juicy and tender.

5, Once sealed, add in the rest of the ingredients, wine, 2 bayleaves, peppercorns and enough water to cover the meat. Close your cooker and leave the meat to stew for 20 to 30 minutes.

6, Leave this to cool. To slice your meat, slice lengthwise, along your layers so that you can see each layer in each slice.

Recipe by Christine Pons

Watch us cook instead

Lomo Mechado

Lomo Mechado | Stuffed Pork Loin

5 from 1 vote
This lomo mechado is beautiful when cut and each layer of stuffing is revealed.
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: Gibraltar, Mediterranean
Servings: 4
Author: Mama Lotties

Ingredients

  • Pork Loin
  • 1 head of Garlic
  • 200 g Cooked Ham
  • 2 or 4 boiled eggs
  • Olive Oil
  • Glass of white wine
  • bay leaf
  • salt
  • pepper
  • string for binding

Instructions

  • Grab your pork loin and slice down, taking care not to slice the whole way through. We want to aim for a fan effect, keeping your slices about a centimetre or so thick.
  • When this is prepared, filling your slices, layering with ham, garlic and slices of your boiled egg until you find that everything is stuffed to your liking.
  • Now, tie this all together, to ensure that nothing breaks apart when cooking. Tie along all sides of your pork.
  • Next, heat up some oil in a pressure cooker, adding a few whole, crushed, garlic cloves, , we need to seal the meat, this will quickly cook the outside, trapping in all the juices, so that i cooks slowly snd remains juicy and tender.
  • Once sealed, add in the rest of the ingredients, wine, 2 bayleaves, peppercorns and enough water to cover the meat. Close your cooker and leave the meat to stew for 20 to 30 minutes.
  • Leave this to cool. To slice your meat, slice lengthwise, along your layers so that you can see each layer in each slice.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Leave a comment and recipe rating

4 COMMENTS

Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments
Inline Feedbacks
View all comments
Rose Carter

Must try these! Looks yummy

Malu Medhurst

Can you roast this if you don’t have a pressure cooker?

Mama Lotties

Hi Malu, You could roast it, but I would make sure to cover it in foil so that it doesn’t dry up. The cooking time may vary though.

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Latest Recipes

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

More Recipes Like This

Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar