equipment

  • 1 tin

Ingredients

  • 3 kg pork loin
  • 3 clove garlic crushed
  • 3 teaspoons salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon cumin
  • 1/2 teaspoon saffron
  • 1 tablespoon oil

sauce

  • 1/2 cup boiling water
  • 1/4 cup grated onion
  • 3 tablespoons chopped parsley
  • 1/2 cup dry white wine
  • 2 tablespoons of apple cider vinegar
  • 1/4 teaspoon chili powder

Method

  • STEP 1 Note the crackling cutting lines or criss-cross pattern in it with a sharp knife.
  • STEP 2 Mix garlic, salt, pepper, herbs and oil to a paste and rub on the pork, focusing on roaring.
  • STEP 3 Wrap in plastic wrap and leave overnight (or at least 2 hours).
  • Step 4 Remove foil and place in a shallow baking dish, and bake at 250 ° C for 25 minutes.
  • STEP 5 Reduce heat to 180 ° C and continue to roast for 2 hours.
  • STEP 6 Remove pork from oven and transfer to a serving dish.
  • STEP 7 Sauce: Skim the fat from the pot and heat pot cooking on the stove.
  • STEP 8 Add water, onion, parsley, wine, vinegar and chili powder and bring to boil.
  • STEP 9 Scrape the enamel off the bottom of the pan, stirring.
  • STEP 10 cook for about 2 minutes and serve over pork.

Notes

You will have to prepare pork meat at least 2 hours before, but preferably the night before. Sauce thickens - it should not. I tried adding a flour paste to thicken into a sauce but it seems to take a little 'off the flavor. Turmeric can replace the saffron. wine vinegar can substitute the vinegar apple cider.