Lomo en manteca colorá
This dish, also known as the lomo de los Montes de Málaga is a classic from the Serranía de Ronda mountains. While it’s easy to prepare, you must marinate the meat for 24 hours so that it takes on the flavour that makes it such a unique dish. You then serve the end product with toast or traditional mollete rolls.
Preparation recipe
Time
45 minutes (plus marinating the meat for 24 hours)
Ingredients
- 1 kg of pork loin
- 400/500 gr. of lard
- Garlic cloves (to taste)
- Laurel
- Oregano
- White vinegar
- Extra virgin olive oil
- Sweet paprika
- Salt
- Thyme
- Water
Explanation
This dish, also known as the lomo de los Montes de Málaga is a classic from the Serranía de Ronda mountains. While it’s easy to prepare, you must marinate the meat for 24 hours so that it takes on the flavour that makes it such a unique dish. You then serve the end product with toast or traditional mollete rolls.
Step by step
1. Clean the pork loin to remove all the fat and cut it as you wish.
2. Peel and mash the garlic cloves and put the meat in a bowl with the garlic, oregano, salt, thyme, half a glass of vinegar and another half of water. Stir, cover with cling wrap and leave to marinate for 24 hours in the refrigerator.
3. Drain the loin and remove the garlic.
4. Melt lard over low heat and, once done, add the tenderloin to simmer.
5. Taste the meat when done, and, if it is very soft, pour in a splash of the marinade.
6. Add sweet paprika when the loin is brown, stir a couple of minutes.
7. Put the meat with the mixture in a container and let it cool so the lard becomes firm.
8 Cut some pieces of bread, heat the meat and prepare pork loin montaditos in manteca colorá.
