The pork meat larded with raw shrimp and braised in wine has an exquisite flavor, reminding of Chinese food, and it may easily become one of the party favorite dishes.
- Season the shrimp and egg with salt and pepper. Reserve.
- Make a few holes, about the thickness of a thumb, all over the meat with a sharp knife. Stuff half the holes with shrimp and the other half with chopped egg. Season the meat with salt, pepper and the crushed garlic.
- Heat the oven to 325º F.
- Heat 3/4 of the butter in a pan and sauté the meat until is browned all over.
- Pour the wine and bring to a simmer.
- Remove from the heat, cover with foil first and then the lid on top of the foil.
- Bake until the meat is tender but done, about 2 hours.
- Lift the meat onto a serving platter, slice it and keep warm.
- Mix the flour with the remaining butter and stir it into the liquid left in the pan. Simmer until the sauce is lightly thickened. Taste and season a bit more, if necessary.
- Spoon a little of the sauce over the pork slices. Pour the rest into a sauce boat.
The meat may need to be tied to keep its shape while cooking.
If preferred, you can mix the chopped egg and shrimp and use it as stuffing.
The best pan to prepare this recipe is an oval flameproof casserole dish, as it will hold the long loin of pork better and it can go directly to the oven.
If the liquid has reduced too much while cooking, add a little more wine or stock to thin it.
Pork shoulder is just as good and more economical, though it will need a little longer cooking time.
Substitute white wine with chicken or white stock for a wine free recipe.
Food from Ecuador
Food in America