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Special Equipment: None

Special Ingredients:

Pimenton Dulce de la Vera

Curing Salt #1

Brine:

1 quart of water

2oz kosher salt

1/2oz sugar

1tsp curing salt #1 (optional)

Adobo

1tbsp kosher salt

1tbsp fresh oregano, chopped

1tbsp dried oregano

2 head of garlic, crushed and chopped

4tbsp smoked sweet paprika (Spanish paprika, Pimenton dulce)

1/2 cup apple cider vinegar

1/4 cup sherry vinegar or white balsamic vinegar

1/4 cup olive oil

1/4 cup water

Pork

Boneless pork loin (3-5lbs)

Accessories

1 loaf of crusty bread with a soft center

Manchego cheese, grated

Extra olive oil

Make the brine ahead of time and brine the pork for 3 days in the refrigerator.

Combine all of the adobo ingredients in a large bowl. Remove the pork loin from the brine, pat dry with paper towels, and rest it in the adobo. Spoon the adobo over the pork so you have total coverage. Marinate the pork in the adobo for anywhere from 3 hours to 3 days.

Slice the marinated pork into 1/2” slices and fry in a bit of olive oil in a cast iron pan. Serve on toasted bread with grated manchego cheese.