Venezuela’s western region has the most varied cuisine of Venezuela. The pressed loin is one of the most representative dishes of the town of Carora in Lara state, which won territory (according to historians) by the arrival of Germans to Venezuela in the XVI Century.
This is a dish designed to preserve pork by processes of salting and dehydration. During the time, metal presses were used to dewater the pork loin to reduce its size to nearly 50%, this dish is one of the Lara treasures of gastronomy and is usually accompanied by beans and goat cheese arepas.
Ingredients
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1 Pork Loin clean and free of grease |
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30 gr of Salt per kg of meat |
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10 Spice Cloves |
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1 teaspoon Cumin seeds |
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¼ grated Nutmeg seed |
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4 Anise Stars |
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2 cups Annatto Oil |
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8 Garlic cloves mignonette |
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1 large Onion, grated |
| Wick |
Utensils
| Mortar |
| Ovenproof dish |
| Tray |
| Glass container |
| Cauldron |
Preparation
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Clean the pork of all fat and sinew.
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In a mortar, crush slightly salt, cloves, cumin and the anise star.
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Coat the pork with this mixture and bridle tight with the wick.
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Bring to fridge in an ovenproof dish.
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Place another tray on top and apply weight.
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Press the back for 12 hours minimum, turning every 2 hours approximately.
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In a glass container place the annatto oil, garlic and grated onion.
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Passed the 12 hours clean the back with a damp kitchen and soak in the annatto oil for another 12 hours.
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In a pot place the back covered with the oil, and add the same amount of water, cook over medium heat until water evaporates and let it brown a little into the oil.
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Serve with refried beans, buttermilk and grilled arepas.
