Tapa of pork loin with orange sauce
Sometimes, pork can become dry depending on how it is cut or cooked. As this is a cake, and the pork is chopped, the texture that you get is soft. Also, we are going to use liver chicken which gives a softness to the dish because it gives it a texture similar to liver, and enhances the flavour of the dish.
The orange sauce gives a contrast of flavours as it is slightly sweet and matches with the pork.
Listen to the recipe at Flavour 105. And Tom Lewis, from The Cambridge Wine Blogger, will suggest the perfect wine or sherry to be paired with.
Ingredients (8 people)
250 gr. pork loin
250 gr. chicken liver
750 ml. milk
Extra virgin olive oil
6 tablespoons of sugar
1.- Preheat the oven to 1600
2.- Chop the pork loin and the chicken liver.
3.- In a frying pan, with a dash of extra virgin olive oil, stir-fry the pork and the liver.
4.- Add the brandy and cook until the alcohol evaporates.
5.- Take the frying pan off the heat, put the mixture in a strainer and drain.
6.- In a big bowl, beat the eggs briskly and add the drained meat and the milk and stir.
7.- Season the mixture with salt and black pepper and mash it with a hand blender.
8.- Pour the mixture into a mould and bake it in the bain-marie for 30-40 minutes.
1.- Wash the orange and the lemon thoroughly.
2.- Pare off the zest of the orange and the lemon.
3.- Cut the zest into julienne and set aside.
4.- Put a small saucepan over a low heat and add the sugar. Warm slowly until melt.
5.- When sugar is turning brown, pour a half glass of warm water and stir carefully.
6.- Add the orange and lemon zest and let it bring to boil.
7.- Leave the mixture on a low heat until the thin zest becomes soft.
1.- Take the meat cake out from the mould and let cool down.
2.- Cut it in portions if it is a big mould.
3.- Serve each portion on a small plate and pour the sauce on top.
[…] Also in the podcast you can listen to Estefania Led Ramos of Que Rico Tapas describing her recipe for loin pork cake with orange sauce: […]