The Nicaraguan stuffed pork loin is a traditional dish that stands out during festivities and celebrations. Its aroma delights when cooking, and its filling is simply exquisite. Served with white rice and ripe plantain slices, it's a true delicacy to enjoy with family.
The Nicaraguan stuffed pork loin is a complete dish full of flavors.
The stuffing with prunes, chickpeas, corn, and olives gives it a sweet and salty touch that makes it irresistible.
Cooked slowly with a mixture of wine, tomato paste, and spices, the result is juicy meat full of aromas.
A delight to share with family.
Nicaraguan Stuffed Pork Loin
Ingredients
2 pounds of Pork loin
½ pound of Carrot
½ pound of Potato
250 grams of Corn
250 grams of Chickpeas
250 grams of Raisins
½ pound of Tomato paste
½ pound of Chiltoma (bell pepper or similar)
1 Garlic head
1 pound of Tomato
½ Bottle of red wine
1 pound of Onion
Sugar
350 grams of Olive
½ pound of Prunes
Olive oil
1 Bay leaf
Preparation
Step 1 : To prepare this delicious dish, start with making the stuffing.
Step 2 : In a skillet with olive oil, sauté the onion, prunes, garlic, chiltoma, raisins, chickpeas, and corn.
Step 3 : Season with salt and pepper, add the olives, and let it rest.
Step 4 : Next, make a slit in the center of the pork loin and fill it with the prepared sauté.
Step 5 : Tie the loin and sear it in a skillet with a little hot oil.
Step 6 : In a large pot, place the seared loin and add the tomato paste, wine, sugar to taste, a bay leaf, and season as desired.
Step 7 : Add enough water to cover the loin and cook over low heat for about an hour, until the meat is tender and cooked through.
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