Lomo (Pork)

Ingredients

• a pound of lean pork
• a mixture of lemon juice
• garlic
• a suspicion of cayenne

Method

1. 1

   Cut thick slices of pork and let them soak for twenty-four hours in a mixture of lemon juice, garlic, pimento, and cayenne.

2. 2

   Wipe carefully and grill the slices of meat over a clear fire.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.

Lomo (Pork). Cut thick slices of pork, not too fat, and let them soak for twenty-four hours in a mixture of lemon juice, garlic, pimento, and just a suspicion of cayenne. Wipe carefully and grill the slices of meat over a clear fire. Pork Chops. Cut as many chops as are required from a piece of the neck of pork, trim them neatly, brush them over with warm drip- ping, and cook them in a hot frying-pan, which has been rubbed over with dripping, for twelve minutes. Remove them from the pan, and press them between two dishes for a few minutes until they are cool. Then flour the chops, dip them into beaten egg and cover them thickly with fine dry bread- crumbs, which have been seasoned with salt, black pepper, and a dust of curry powder, and mixed with some finely-chopped parsley and onion. Leave the chops for ten or fifteen min- utes for the crumbs to harden, and then fry them in the usual way until they are nicely browned. Dish them up with fried apples in the middle of the dish, and surround with thick brown sauce. The apples should be prepared thus: Peel some apples, which are not very sour, cut them into quarters and par- boil them, then drain them thoroughly on a cloth and fry them quickly over a clear fire in a small quantity of boiling dripping until they are brown. Poerkoell (Pork and Veal). Cut a pound of lean pork

Cook this with the app: pantry check, scaling, and the assistant.