Ingredients with Measurements:
- 1 lb. Lomo Embuchado (cured pork loin)
- 2 large onions, sliced
- 2 tbsp. olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line a baking sheet with aluminum foil.
3. Place the Lomo Embuchado on the baking sheet and bake for 15-20 minutes, or until heated through.
4. While the Lomo Embuchado is baking, heat the olive oil in a large skillet over medium heat.
5. Add the sliced onions to the skillet and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
6. In a small saucepan, combine the balsamic vinegar and brown sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened, about 5-7 minutes.
7. Season the caramelized onions with salt and pepper to taste.
8. To serve, slice the Lomo Embuchado and arrange it on a platter. Top with the caramelized onions and drizzle with the balsamic glaze.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Lomo Embuchado can be substituted with prosciutto or other cured meats.
- White onions can be used instead of yellow onions.
- Maple syrup can be used instead of brown sugar in the balsamic glaze.
Variations:
- Add sliced apples or pears to the caramelized onions for a sweet and savory twist.
- Top the Lomo Embuchado with crumbled goat cheese or blue cheese for added flavor.
Tips and tricks:
- Make sure to slice the Lomo Embuchado thinly for easier serving.
- Use a mandoline or food processor to slice the onions evenly.
- Stir the balsamic glaze constantly while cooking to prevent burning.
Storage instructions:
- Store any leftover Lomo Embuchado in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the Lomo Embuchado, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the Lomo Embuchado slices in a circular pattern on a platter and top with the caramelized onions and balsamic glaze.
- Serve the Lomo Embuchado on a wooden board with crackers and sliced cheese for a charcuterie-style appetizer.
Garnishes:
- Fresh herbs, such as thyme or rosemary, can be sprinkled over the top for added flavor and presentation.
Pairings:
- Serve with a glass of red wine, such as Tempranillo or Rioja.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, would pair well with this dish.
- A simple green salad with a vinaigrette dressing would also complement the flavors.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the onions are not caramelizing evenly, stir them more frequently or reduce the heat slightly.
Food safety advice:
- Make sure to cook the Lomo Embuchado to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lomo Embuchado is a traditional Spanish cured meat that is made from pork loin and seasoned with paprika and garlic.
Flavor profiles:
- The Lomo Embuchado is salty and savory, while the caramelized onions add a sweet and nutty flavor. The balsamic glaze adds a tangy and slightly sweet finish.
Serving suggestions:
- This dish would be perfect for a tapas-style dinner party or as an appetizer for a larger meal.
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Region: Spanish