Lola’s Lechon Slow Roasted Pork Loin
Ethnic pork preparations are gaining entrée status on menus. Chef Bill Kim was inspired by his wife’s Puerto Rican heritage and the home cooking of her mother, Lola, in creating this special dish served at Belly Shack. The pork loin is marinated overnight in spices and wine, then slow roasted in the oven. Chimichurri sauce adds a burst of color and bright acidity. Kim often plates the pork with coconut curry basmati rice and Chinese broccoli as sides.
1/2 cup chopped garlic
1 tbsp. paprika
1 tbsp. chopped fresh oregano
1 tbsp. chili powder
1 tbsp. salt
1 1/2 tsp. curry powder
1/3 cup canola oil
1/4 cup white wine vinegar
3 to 4 lb. pork loin
Chimichurri Sauce (recipe follows)
2 cups canola oil
1 cup white wine vinegar
2 tbsp. sambal chili
2 tbsp. white mirin
1 bunch parsley, leaves minced and stems discarded
2 tbsp. minced garlic
1 1/2 tbsp. chopped fresh oregano
1 tsp. salt
1 tsp. fresh lemon juice
In blender, combine all ingredients; blend until well mixed but not entirely smooth.
- For marinade, combine garlic, paprika, oregano, chili powder, salt and curry powder; mix well. Whisk in oil and vinegar. Rub all over surface of pork loin; refrigerate overnight.
- Preheat oven to 350° F. Season pork with salt to taste. Place pork on rack in roasting pan. Roast 30 to 40 min. or until thermometer reads 138° F. Let rest 5 min.
- Meanwhile, prepare Chimichurri Sauce. Slice pork thin and serve with Chimichurri