S04E08: EL SALVADOR: Lomo Relleno with Pupusas and Curtido Experiment

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground pork

Turkey sausage reduces fat content while maintaining flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu provides a similar texture for a healthier option.

Shred a quarter head of cabbage, one carrot, thinly slice a red onion and one jalapeno.

Blanch the cabbage by pouring boiling water over it, then cool it down with cold water and squeeze out excess water.

Place the softened cabbage in a jar, add shredded carrot, sliced red onion, and sliced jalapeno (seeds left in for spice).

Add 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 cup white vinegar to the jar.

Shake the jar to mix the ingredients, and let it sit for at least a day or two before consuming (or eat fresh).

Butterfly the pork loin and season the inside with salt and freshly ground black pepper.

Melt 2 tablespoons of butter in a pan, then sauté 1/4 yellow onion and 4 cremini mushrooms with a pinch of salt and black pepper until softened.

Add diced prunes and 1 teaspoon of fresh oregano to the sautéed mixture and let it cool.

Layer slices of black forest ham on the butterflied pork loin, then spread the cooled stuffing mixture evenly on top.

Dot the stuffing with mozzarella cheese, then carefully roll the pork loin up tightly.

Use butcher twine to tie the rolled pork loin securely, making sure to tie it tightly to prevent stuffing from falling out.

Season the outside of the rolled pork loin with salt and pepper, then place it in a roasting pan on a rack, fat side up.

Roast the pork loin at 400°F for about 1 to 1.5 hours, checking the internal temperature periodically.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens