Name: Lomo de Cerdo
Ingredients: 3 lb boneless pork loin; 2 Tbsp olive oil; ½ onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 2 garlic cloves, minced; ⅓ cup honey; 2 Tbsp apple cider vinegar; Adobo seasoning (optional — the no-brine shortcut); 12 cups water; ¾ cup salt; ½ cup sugar; 1 Tbsp black peppercorns; 1 bay leaf; 6 garlic cloves, smashed; 1 serrano chile, halved; 1 onion, sliced; 2 celery stalks, sliced; ½ cup fresh oregano + marjoram (or just oregano); 3 cups ice; ½ cup mezcal or tequila (optional); 2½ lb sweet potatoes, peeled and chopped; 2 cups orange juice; 1½ cups water; Peel of 1 orange; Salt, to taste; 3 Tbsp olive oil; 2 onions, chopped; 6 garlic cloves, chopped; 1 can (7–8 oz) chipotles in adobo

Method

Brine (optional, 4–6 hrs ahead). Boil the water, salt, sugar, peppercorns, and bay leaf until dissolved. Pour over the ice in a large bowl; add the rest of the brine ingredients. Submerge the pork and refrigerate 4–6 hours. Drain and pat dry. Skipping it? Season generously with salt and pepper — or that adobo — instead.
Roast. Heat the oven to 320°F. Sear the pork on all sides in a hot pan with the oil. Scatter onion, celery, carrot, and garlic on a roasting pan, set the pork on top, cover with foil, and roast 2 hours. Uncover, brush with honey, drizzle with vinegar, and roast 20–30 minutes more, until 145°F inside. Rest 10 minutes before slicing.
Purée. Simmer the sweet potatoes with orange juice, water, and peel until tender. Discard the peel, blend smooth, season with salt.
Sauce. Soften the onion and garlic in oil. Add everything else and simmer gently 30–40 minutes until thickened. Blend smooth; taste and adjust.
Asparagus. Two minutes in salted boiling water, straight into ice water — keeps it bright.
Plate. Purée down first, sliced pork over, asparagus alongside, sauce poured over or served beside. Garnish and bring it to the table whole.

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Lomo de Cerdo

Ingredients

Method

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