lolaʼs lechon slow roasted pork loin with chimichurri sauce
lolaʼs lechon slow roasted pork loin with chimichurri sauce
lolaʼs lechon slow roasted pork loin with chimichurri sauce
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
2 TBL white mirin<br />
1 1/2 TBL oregano, fresh, chopped<br />
1 bunch parsley , leaves, minced<br />
2 TBL garlic, minced<br />
1 teaspoon salt<br />
1 teaspoon lemon juice , fresh<br />
Preparation<br />
Cooking Directions<br />
For Preparation :<br />
1. Combine ingredients for <strong>lechon</strong> marinade<br />
2. Rub over <strong>pork</strong> <strong>loin</strong> and refrigerate overnight<br />
3. Before cooking <strong>pork</strong>, season <strong>with</strong> salt to taste<br />
4. Cook <strong>loin</strong> on a rack at 350 degrees for about 30-40 minutes or until 138 degrees and<br />
let rest for 5 minutes<br />
5. Slice thin and top <strong>with</strong> <strong>chimichurri</strong> <strong>sauce</strong><br />
Serving Suggestions<br />
Chef Bill Kim was inspired by his wifeʼs Puerto Rican heritage and the home cooking of her<br />
mother, Lola, in creating this special dish served at Belly Shack. At the restaurants it's served<br />
<strong>with</strong> a coconut curry basmati rice and Chinese broccoli.
Change language