Raxo (Spanish Garlic Pork) recipe....NOT "Lomo"

The more obscure Spanish recipes have been difficult for me to find...and I DO know how to research outside of a pretty extensive library of cookbooks.

So, it has taken me a bit of time but, for those of you who found the dish memorable, I have finally gotten close to re-creating the best version that I have tasted over multiple walks.

I must give credit where credit is due. This link (hard to find) served as the base of my explorations.


My efforts were focused on making a "novice-cook-friendly" recipe.

Although there is (IMHO) a recommended day between start and finish, the "time on task" is only about 30 minutes total. About fifteen minutes to get ingredients set up and into the marinade with another fifteen minutes to cook for dinner.

It re-heats well if spouse/SO or guests are late in arrival to the table. It has never been around long enough in this house to find out how it freezes.

I have no "pride of ownership" here. If you have a 'tried-and-true' better recipe, I would love to have it.

B

Mods - Thanks for moving this to the appropriate spot in the Forum as now I have a reference point. I thought there was a specific place for this post but could not find it.

"Metric Forum Members" - My apologies for not presenting in metric format as well as "English", it was careless on my part. Feel free to PM me if you wish the "metric" version and I will happily oblige over the next few days.

Future recipes will be grounded to both standards of measure. I am currently working on reverse-engineering another classic (to me, anyway) of "Pollo Cerveza". Anyone who overnighted and ate at 'Bar Albergue La Escuela' (just below Cebreiro) might be interested.

B