Traditional cabeza de lomo adobada al horno

Ingredients

• 1.5 kg Iberico pork collar (cabeza de lomo)
• 1 kg firm-fleshed potatoes (such as Agria or Yukon Gold)
• 2 pieces yellow onions
• 6 cloves garlic cloves
• 2 tbsp sweet smoked paprika PDO de la Vera
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 5 cl extra-virgin olive oil
• 2 tbsp white wine vinegar
• 15 cl dry white wine
• 2 leaves dried bay leaves
• 1 tbsp coarse sea salt
• 1 tsp ground black pepper
• 10 cl water

Method

1. Peel the garlic cloves and crush them in a mortar with the coarse sea salt until a fine paste forms.
2. Add the sweet smoked paprika PDO de la Vera, dried oregano, ground cumin, ground black pepper, white wine vinegar, and part of the extra-virgin olive oil to the mortar, then emulsify with the pestle to form a smooth, supple adobo paste.
3. Thoroughly rub the Iberico pork collar (cabeza de lomo) on all sides with the adobo paste to coat the meat completely. Place the roast in a deep dish, cover tightly, and refrigerate for at least 12 hours, ideally overnight.
4. Remove the meat from the refrigerator about 1 hour before cooking to bring it to room temperature. Preheat the oven to 190 °C (375 °F) in convection mode.
5. Peel the potatoes and slice them into even rounds. Peel the yellow onions and slice them thinly.
6. In a large earthenware or enameled cast-iron roasting pan, arrange a bed of sliced potatoes and onions. Drizzle with the remaining extra-virgin olive oil, season lightly with salt, and tuck the dried bay leaves among the vegetables.
7. Set the marinated pork collar in the center of the dish on top of the vegetables. Gently pour the dry white wine and water around the vegetables at the bottom of the dish, taking care not to rinse the marinade off the meat.
8. Roast on the middle rack for 30 minutes at 190 °C (375 °F) until the crust browns and releases its smoky aroma.
9. Lower the oven temperature to 160 °C (320 °F) and continue roasting for 45 minutes. Baste the meat and vegetables regularly with the pan drippings to keep everything juicy.
10. Check for doneness: the meat should feel tender when pressed and reach an internal temperature of 68 °C to 70 °C (155 °F to 158 °F), while the potatoes should be melt-in-your-mouth tender. If the top browns too quickly, cover it loosely with a sheet of parchment paper.
11. Remove the dish from the oven and transfer the roast to a cutting board. Let it rest for 10 minutes loosely tented with aluminum foil so the juices settle back into the meat.
12. Carve the pork collar into thick slices with a sharp knife. Arrange the slices over the tender potatoes and onions, then spoon the flavorful pan juices over everything.

Nutrition

Per serving

Energy

727.6 kcal

Protein

48.84 g

Carbohydrate

31.13 g

Fat

44.02 g

Fibre

3.84 g

Calcium

66.64 mg

Iron

3.19 mg

Magnesium

18.45 mg