Braised Pork Loin For A Feijoada
|Loin pork||4 Pound, 1 loin, 10 inch cut|
|Garlic||1 Clove (5 gm)|
|Tabasco sauce||1 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs)|
1. Have the butcher bone the loin and reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce and salt.
2. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack and stand in a Dutch oven.
3. Add the bay leaf and a little water to the pot, cover and braise until tender, or about one and one-quarter hours.