José Andrés: Pork Loin Baked in Sea Salt with Spanish Cured Ham

Pork Loin Baked in Sea Salt with Spanish Cured Ham
(Lomo de Cerdo Asado en Sal con Jamón)
José Andrés (Café Atlántico, Oyamel, Minibar)

Pork Loin Baked in Sea Salt with Spanish Cured Ham
(Lomo de Cerdo Asado en Sal con Jamón)
José Andrés (Café Atlántico, Oyamel, Minibar)

Read the transcript of this video
We're gonna make a pork loin baked in salt. Here we have a big bowl of salt. Do you wanna add the water? Add the water. And all the herbs, do like this. So you see, we put herbs, yes? And [UNKNOWN], take a look what I'm doing, another bed. Are you with me? Here, we put the loin on top, And we cover it with more of this water with salt. And this is gonna go in the oven roughly around 30 minutes, 400 degrees. Let's go! [APPLAUSE] In the oven. Lettuce and [UNKNOWN] the pork! [APPLAUSE] What we do is we are gonna crack it. Hit it hard. [SOUND] Harder, harder! Hey, stop it! [LAUGH] And then, we take the crust. [SOUND] All right, are you ready for this? So. [BLANK_AUDIO] Oh, my God, take a look at this, guys! [APPLAUSE] So we slice it yes? It's nice, it's stinky, it's beautiful. Oh my God. I don't worry for the salt because the salt doesn't have time to penetrate into the pork. The salt only helps us to cook it. So you get the beautiful ham, the beautiful Iberico or Serrano from Spain. You get and you put the slices in between the pork. What's happening? That because the pork is very warm, the fat in the ham is melting. You open it up. You get some of your more beautiful chives. Or some of your more beautiful rosemary. And you put the beautiful olive oil on top. Ladies and gentlemen, pork with ham. [APPLAUSE]
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José Andrés: Pork Loin Baked in Sea Salt with Spanish Cured Ham


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