Lomo de cerdo relleno, Stuffed Lion of Pork with sausage is an exquisite way to prepare pork roast throughout the Iberian Peninsula. In southern Spain, it is common for the Hogs to be raised on acorns, in the agricultural pasture lands of Extremadura and Huelva, in southern Spain. Here is a typical roast of this region.

 

Pork Lion Stuffed with Sausage

 

800 grams or 1 3/4 Pounds of Pork lion roast in 1 piece

6 1/2 fl. oz. whole milk

3 1/2 oz. day old baguette style breadcrumbs

6 1/2 oz. sausage meat

3 1/2 oz. minced calves liver

1 onion finely minced

1 tblsp. fresh minced parsley

salt and freshly ground black, rose and green pepper to taste

1/3 cup Oive Oil ( 3 fl. oz. )

1 2/3 cup ( 13 fl. oz. ) dry white wine of choice or Sherry

1 large egg

 

Serves 6:

 

1) slice the lion of pork  open lengthwise and flatten with a pestle or rolling pin

2) prepare  the stuffing: heat the milk & combine the breadcrumbs with the milk

3) continue simmering until a sponge like mixture forms and then drain in a strainer and place in a bowl

4) uncase the meat of the sausage and add the sausage meat, ground liver, minced onion and minced parsley

5) add 1 lightly beaten egg and some salt and pepper

6) take a spoon and place filling on the meat, and Roll the roast up and string tie it.

7) heat the olive oil in a large casserole and brown  meat on all sides

8) add the white wine and salt, freshly ground peppers and cook on Simmer, fuego lento, slow fire for 1 1/4 hours until tender.

9) upon the meat being done, remove the kitchen string from the roast and slice.

10) serve with the jus from the roast drippings from the casserole. 

 

Other additional items for stuffing: seedless green olives with red bell pepper fillings, 1 sweet sausage and 1 spicy and / or 1 pork and 1 veal or 1 boar or venison sausage for maximum flavor.

 

The holidays are only 3 months away, and this works splendidly with baked potatoes and a medium bodied red wine.

 

Enjoy,

Marge.