The loin in larddirect family of the orza loin, is a very common recipe in Andalusian cuisine that consists of nothing more than pork loin fried in a mixture of lard with salt and spices among other seasonings.
Can be done loin in white butter and loin in colored butter, whose only difference is that paprika is also added to the spice mix. These preparations, very typical of the province of Cádiz and Málaga, are used both for breakfast and for snacks.
In addition, the by-product that comes out of the loin in lard, the zurrapa de loin or the butter colorá itself, It is also used as a spread on toast or toast.
Originally, the recipe was used to keep the loin in good condition for longer, as a form of conservation, but nowadays it is simply use as a snack or breakfast in sandwiches even cut in the form of pork rinds or shredded meat for other types of recipes.
In a blender glass, blend all the ingredients except the butter and the loin. leave at that I marinate the pieces of loin at least 1 day.
The next day, remove the loins from the marinade and put in the butter at 85 ºC for 45 minutes. Remove the loins and add the rest of the marinade and completely reduce the watery part.
Put the loins in a tall narrow container and pour the hot butter on top, keep completely covered with butter.
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How to use the loin in butter
Although in this case we have made the loin in white butter, if you want you can make the loin in colored butter. The uses are exactly the same: sandwiches, on toast, in sandwiches or directly adding cubes of this tenderloin in butter to our favorite dishes.
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