Pork loin, Chilean style recipe

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  • Serves 8
  • 10mins to prepare and 3hrs to cook, plus 15mins cooling
  • 680 calories / serving
  • Freezable
  • Healthy
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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.

Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.

Recipe from The Book Of Latin American Cooking, by Elizabeth Lambert Ortiz, published by Grub Street, £14.99. Click here to buy the book.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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  • Ingredients

  • 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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  • Energy 2833kj 680kcal 34%
  • Fat 53g 76%
  • Saturates 18g 90%
  • Sugars 2g 2%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 3.2g Protein 48.8g Fibre 0.8g

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