Recipe: Salt-Baked Pork in Adobo (Spanish)

SALT-BAKED PORK IN ADOBO

"The salt crust acts as a pressure cooker, and seals in the flavor and moisture of the pork and the adobo marinade."

6 large garlic cloves, chopped
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
1 tablespoon smoked sweet Spanish paprika
1 teaspoon hot paprika or ground cayenne pepper
1/2 teaspoon peppercorns
3 tablespoons best-quality white wine vinegar
1 tablespoon olive oil
1 pork loin (2 1/2 to 3 pounds)
3 cups kosher salt
5 large egg whites, beaten

Put garlic, parsley, oregano, sweet and hot paprikas, peppercorns, vinegar and olive oil in a mini food processor. Process to a coarse paste. Put pork in a glass bowl; rub spice paste all over it. Cover with plastic wrap and refrigerate for 4 to 6 hours.

WHEN READY TO COOK:
Let come to room temperature before baking.

Preheat oven to 375 degrees F.

Put salt and egg whites in a large bowl; stir until evenly moistened. The paste should just hold together. If it doesn't, sprinkle in a little water.

Line a rimmed baking sheet with foil and put pork on it. Coat pork completely with salt paste.

Bake pork until cooked through, about 35 minutes. To test for doneness, insert an instant-read thermometer through the crust and into the center of the loin; it should register 155 degrees F. If it's not quite there yet, bake pork 7 to 10 minutes longer.

Transfer pork to a cutting board. Let rest for 5 minutes. Using a wooden spoon, tap salt crust to crack it and lift it off in large pieces. Using a paper towel, gently wipe off any excess salt from meat before slicing.

Servings: 6
Source: The New Spanish Table by Anya von Bremzen