Pork loin, Chilean style

Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.


4tbsp vegetable oil

2kg (4lbs) boneless pork loin

2 medium onions, sliced

2 cloves garlic, chopped

1 carrot, scraped and sliced

1 stalk celery, cut into 2·5cm (1in) pieces

1 bay leaf

½tsp oregano

½tsp thyme

pinch ground cumin

150ml (¼ pint) red wine vinegar

freshly ground pepper

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