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
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Lomo Mechado | Stuffed Pork Loin
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.
Must try these! Looks yummy
Can you roast this if you don’t have a pressure cooker?
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.
serve with gravy and potatoes