Lomo a la baturra: la receta aragonesa olvidada que querrás cenar hoy mismo

This recipe for lomo a la baturra (or lomo a la zaragozana) is a nearly forgotten traditional dish from Aragonese cuisine. This pork loin in a traditional sauce appears in some old cookbooks (such as "La cocina completa" by María Mestayer de Echagüe, Marchioness of Parabere) and on some cooking blogs. And, as with all traditional recipes, there are variations: some don't flour the loin, and others prefer white wine. But the most important thing about this loin (regardless of what you call it) is that it's spectacular, perfect for dipping bread and never stopping. It's also easy to prepare, quick, and with readily available ingredients—what more could you ask for? So add it to your recipe collection; it's well worth rediscovering. Discover how to make lomo a la baturra by following the step-by-step instructions in this video: 00:00 Lomo a la baturra Recipe 00:12 Cut the pork loin into thick slices and season with salt and pepper 00:36 Coat the slices in flour and fry them 01:12 Prepare the sofrito 02:36 Pour in the red wine 02:53 Add the diced Serrano ham 03:12 Pour in the diluted cornstarch to thicken the sauce 03:31 Add a chopped egg to the sauce along with some olives 04:00 Place the pork loin slices in the sauce 04:45 Final presentation of lomo a la aragonesa LOMO A LA BATURRA (ARAGONESE PORK LOIN RECIPE) 🛒 Ingredients (4 servings): 🔸 650 g pork loin or 4 thick slices (23.2 oz) 🔹 4 thin slices of Serrano ham (3 for the sauce and 1 for garnish) 🔸 1 onion 🔹 200 g of crushed tomatoes (¾ cup) 🔸 125 ml of red wine (½ cup) 🔹 2 cloves of garlic 🔸 2 hard-boiled eggs (1 for the sauce and 1 for garnish) 🔹 16 black olives from Aragon (you can substitute them with your favorites) 🔸 All-purpose flour 🔹 200 ml of water (¾ cup + 1 tbsp) 🔸 10 g of cornstarch (1 tbsp) 🔹 Salt 🔸 Pepper 🔹 1 teaspoon of sugar (optional) (1 tsp) 🔸 Chopped fresh parsley 🍳 Pork Loin Recipe Aragonese-style pork loin (Lomo a la baturra), step by step: 1️⃣ Cut 4 thick slices from the pork loin (approximately 1 finger thick). My 4 slices weighed a total of 650 g (23.2 oz). It's important that they are thick so the loin doesn't dry out. 2️⃣ Season them with salt and pepper on both sides and coat them in flour, removing any excess. Pour a finger's width of olive oil into a wide frying pan and fry the loin on both sides (1 minute per side, just enough to brown them on the outside). 3️⃣ Chop the onion, garlic cloves, 3 slices of ham, and the hard-boiled eggs. Strain the oil and clean the frying pan of any fried flour residue. Add about 4 tablespoons of this oil and the chopped garlic cloves. Turn on the heat and cook over low heat. 4️⃣ Before the meat starts to brown, add the onion along with a pinch of salt. Cook over medium heat until very soft and translucent. Then, add the crushed tomatoes. Cook over medium heat until the liquid has reduced (about 10 minutes). I like to add a teaspoon of sugar to reduce the acidity (you can use a little baking soda). Add the wine and let it reduce almost completely (the alcohol will evaporate and the acidity will disappear). Add the diced ham and cook for 1 minute. 5️⃣ Mix the water with the cornstarch and pour it into the sauce. Stir it in and cook over low heat until the sauce thickens. 6️⃣ Stir in one of the chopped eggs and the olives. Stir and add the pork loin pieces. Cover with the lid and cook for 5 minutes (over medium heat). Turn them over halfway through the cooking time. 7️⃣ When serving this pork loin in traditional sauce, top it with the remaining chopped egg, the other slice of ham cut into pieces, and some chopped fresh parsley. 📢Notes for preparing this Zaragoza-style pork loin recipe: 🟩You can serve it with potatoes, rice, or a nice salad. 🟩You can elevate the recipe by using sirloin instead of pork loin. It would also be delicious with chicken. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you will be helping Food and Glory with a small commission at no extra cost to you. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected]