Best 3 Lomo De Cerdo A La Caucana Milk Pork Recipes

Embark on a culinary journey to the heart of Cauca Valley, Colombia, and discover the delectable flavors of Lomo de Cerdo a la Caucana, a traditional dish that tantalizes taste buds with its tender pork, vibrant spices, and rich coconut sauce. This beloved recipe, passed down through generations, showcases the culinary heritage and unique flavors of the region.

At AliceRecipes, we present a collection of Lomo de Cerdo a la Caucana recipes that capture the essence of this classic dish. Our recipes cater to diverse preferences, offering variations that range from the traditional to the contemporary. Whether you seek a classic rendition with its authentic flavors or a modern twist with a touch of innovation, our recipes guide you through every step to create a memorable dining experience.

Indulge in the traditional Lomo de Cerdo a la Caucana, where pork loin is marinated in a flavorful blend of spices, herbs, and citrus, then slow-cooked until fall-apart tender. Experience the harmony of savory and sweet notes in the coconut sauce, complemented by the vibrant colors of regional vegetables.

For those seeking a contemporary take on this classic, explore our recipes that incorporate unique ingredients and techniques. Discover a delightful fusion of flavors in the Lomo de Cerdo al Horno, where pork loin is roasted with a medley of aromatic vegetables and finished with a tangy tamarind glaze. Elevate your culinary skills with the Lomo de Cerdo en Salsa de Mango, where tender pork is enveloped in a luscious mango sauce, creating a vibrant and tropical dish.

At AliceRecipes, we believe that cooking is an art form that brings people together. Our collection of Lomo de Cerdo a la Caucana recipes celebrates the diversity and richness of this beloved dish, offering a culinary adventure that will delight food enthusiasts of all levels.

Here are our top 3 tried and tested recipes!

LOMO DE CERDO A LA CAUCANA (MILK PORK)

Lomo De Cerdo a La Caucana (Milk Pork) image

Make and share this Lomo De Cerdo a La Caucana (Milk Pork) recipe from Food.com.

Provided by MarraMamba

Categories Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs boneless pork loin
40 fluid ounces milk
2 fluid ounces fresh lemon juice
1 onion, finely chopped
2 garlic cloves, chopped
3 tablespoons butter
salt
white pepper

Steps:

Mix together the milk and lemon juice then place the pork in a deep casserole pour over the milk mixture. Cover with a lid and leave overnight in a cool place.
Preheat the oven to 180C, 350F, Gas Mark 4. Lift the pork out of the milk mixture (reserving the milk), pat it dry with paper towels and seas with salt and pepper.
Heat the butter in a large frying pan, add the pork and sauté until lightly browned all over. Transfer the pork back into the casserole containing the reserved milk mixture.
Add the onion and garlic to the frying pan and sauté until softened.
Add the contents of the frying pan to the pork dish, scraping up any pan drippings and bake, uncovered, for 2 hours or until the pork is tender.
Transfer the pork to a serving platter and keep warm.
Skim any fat from the sauce and transfer to a saucepan. Bring to the boil then continue to boil until it has reduced to 360ml/12fl.oz. stirring from time to time.
Adjust the seasoning and serve separately with the pork.

LOMO ADOBADO (SPANISH MARINATED PORK LOIN)

Lomo Adobado (Spanish marinated pork loin) image

An easy Spanish style pork tenderloin fillet. Also works with loin and steaks. Perfect with fresh bread and onions or with spicy rice and vegetables.

Provided by WPhipps1

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Cut pork into 1cm slices and add to a glass bowl
Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
Refrigerate for 1 hour minimum. (Best over night)
To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
Serve with fresh bread or rice and vegetables.

LOMO DE CERDO

Lomo de Cerdo image

In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:

Provided by Evans

Categories Lunch/Snacks

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
3 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

Steps:

Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
Lift out and thinly slice the pork.
Place in a dish with the vegetables and sauce to cover.

Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7

Tips:

Choose the right cut of pork: A pork tenderloin or loin roast is the best cut to use for this recipe. It's lean and tender, and it cooks quickly.
Use a flavorful marinade: The marinade is what gives the pork its delicious flavor. Be sure to use a marinade that contains acidic ingredients like citrus juice or vinegar, as well as herbs and spices.
Cook the pork over medium heat: Cooking the pork over medium heat will help to prevent it from drying out. If you cook it over high heat, it will brown too quickly on the outside and be undercooked on the inside.
Use a meat thermometer: The best way to ensure that the pork is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the pork; it should read 145 degrees Fahrenheit when it's done.
Let the pork rest before slicing: Once the pork is cooked, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Lomo de cerdo a la caucana is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is creamy and rich. This recipe is sure to please everyone at your table!