📝 About This Recipe
A crown jewel of Mexican celebratory cuisine, Lomo Mechado is a succulent pork loin 'larded' or stuffed with a vibrant mosaic of dried fruits, nuts, and salty bacon. This dish represents the beautiful fusion of Spanish technique and Mexican ingredients, resulting in a roast that is as visually stunning as it is flavorful. Slow-braised in a rich adobo of chiles and aromatics, the meat becomes incredibly tender while absorbing the sweet and savory essence of its hidden treasures.
🥗 Ingredients
The Pork and Stuffing
- 2 kg Center-cut pork loin (trimmed of excess silver skin)
- 150 g Bacon strips (cut into thick matchsticks)
- 1/2 cup Pitted prunes (halved)
- 1/2 cup Dried apricots (sliced into slivers)
- 1/3 cup Whole almonds (blanched and peeled)
- 1/4 cup Green olives (pitted and halved)
- 4 pieces Garlic cloves (sliced into slivers)
The Adobo Braising Liquid
- 4 pieces Ancho chiles (stemmed and seeded)
- 3 pieces Guajillo chiles (stemmed and seeded)
- 1/2 piece White onion (roughly chopped)
- 1/4 cup Apple cider vinegar
- 1 cup Orange juice (freshly squeezed)
- 2 cups Chicken stock (low sodium)
- 1/2 inch Cinnamon stick
- 3 pieces Whole cloves
- 1 teaspoon Dried Mexican oregano
Searing and Seasoning
- 3 tablespoons Vegetable oil
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping the stuffing ingredients: cut bacon, prunes, apricots, and garlic into thin strips/slivers that can easily fit into a small incision.
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2
Using a long, thin, sharp knife (like a paring or boning knife), pierce the pork loin all over at 2-inch intervals. Ensure the incisions go deep into the center of the meat.
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3
Stuff each incision with a piece of bacon, a slice of fruit, an almond, or a sliver of garlic. Alternate the ingredients so every slice of the finished roast has a variety of colors and flavors.
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4
Generously season the entire exterior of the pork loin with salt and black pepper, rubbing it into the surface.
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5
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the pork loin on all sides until deeply browned and caramelized, about 12-15 minutes total. Remove meat and set aside.
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6
To make the adobo, lightly toast the dried chiles in the same pot for 1 minute until fragrant, then cover with hot water and soak for 15 minutes until soft.
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7
In a blender, combine the soaked chiles, onion, orange juice, vinegar, chicken stock, oregano, cloves, and cinnamon. Blend until completely smooth.
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8
Strain the sauce through a fine-mesh sieve into the Dutch oven to remove any bits of chile skin, ensuring a silky texture.
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9
Place the seared pork loin back into the Dutch oven with the sauce. The liquid should come about halfway up the meat.
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10
Cover the pot tightly with a lid or foil and transfer to a preheated oven at 325°F (165°C).
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11
Braise for approximately 1.5 to 2 hours, turning the meat every 45 minutes to ensure even cooking and color. The pork is done when it reaches an internal temperature of 145°F (63°C).
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12
Remove the meat from the pot and let it rest on a cutting board for at least 20 minutes. This is crucial for a juicy result.
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13
While the meat rests, simmer the remaining sauce on the stovetop over medium heat until it thickens into a rich glaze.
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14
Slice the pork into 1/2-inch thick rounds to reveal the beautiful 'mechado' pattern inside.
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15
Arrange the slices on a platter and spoon the warm adobo reduction over the top before serving.
💡 Chef's Tips
For the best flavor, 'mechar' (stuff) the meat a day in advance and let it marinate in the fridge overnight. Always strain the adobo sauce; the texture of the sauce is what elevates this from a home meal to a gourmet feast. If the sauce is too thin after braising, whisk in a small cornstarch slurry (1 tsp cornstarch to 1 tbsp water) to reach the desired consistency. Don't skip the searing step; the Maillard reaction provides the deep savory base that balances the sweetness of the fruit. Use a meat thermometer to avoid overcooking pork loin, as it can dry out quickly if it exceeds 155°F.
🍽️ Serving Suggestions
Serve with a side of buttery 'Arroz Blanco' (Mexican white rice) with corn and peas. Pair with a classic Ensalada Navideña (Apple and cream salad) to complement the fruity notes of the pork. Warm corn tortillas or crusty bolillo rolls are perfect for mopping up the extra adobo sauce. A glass of medium-bodied red wine like a Tempranillo or a cold glass of hibiscus (Jamaica) water. Roasted root vegetables or mashed potatoes with a hint of garlic.