Pork roast with peppers and eggplant (Lomo de cerdo con escalibada) from The Foods & Wines of Spain by Penelope Casas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mmdiablotine on September 17, 2024

    Delicious recipe that's quick to make. For the salsa, I made the Pickled cucumber in turbo mode: cut a Lebanese cucumber into 4 then into small slices. Added salt generously, massaged, rinsed then soaked in a water-vinegar mixture for only 15 minutes. Replaced the tarragon vinegar with white wine vinegar. For the pork, rubbed it with two cloves of garlic + butter + olive oil. I put thyme sprigs underneath and thyme leaves all around. The salsa is really delicious and goes well with the eggplant, peppers, pork and deglazed cooking juices. Everyone loved it. Will make it again.

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