Pairs well with Bondiola al Barro (Clay Oven Pork Loin)
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Bondiola al Barro (Clay Oven Pork Loin)
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An ancestral Argentine technique of cooking pork loin (bondiola) wrapped in banana leaves and buried in a clay oven, preserving moisture and infusing rich flavors. Served with pickled vegetables and a whiskey-ketchup sauce, perfect for sandwiches.
03:00:00 total
Serves 4
medium
Main Various
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Ingredients
- pork loin (bondiola) - 2 pieces (2 pieces with good intramuscular fat)
- onion - 2 medium (for scorching and marinade)
- garlic - 4 cloves (with skin on for scorching and marinade)
- dried ancho chiles - 2 pieces (rehydrated for marinade)
- dried arbol chiles - 2 pieces (rehydrated for marinade)
- salt - to taste (for seasoning marinade and clay mix)
- black pepper - to taste (for marinade)
- water - watch the video to see (for blending marinade and clay dough)
- clay soil - watch the video to see (traditional clay for making oven dough)
- banana leaves - enough to wrap 2 pork loins (to wrap pork loin and protect from clay)
- carrot - 2 medium (for cooking with pork and pickling)
- leek - 1 stalk (for cooking with pork)
- vinegar (alcohol vinegar) - watch the video to see (equal parts with water for pickling)
- water - watch the video to see (equal parts with vinegar for pickling)
- hot peppers (from La Rioja) - to taste (for pickling)
- sugar - a good amount (for pickling)
- oil - watch the video to see (for sauce)
- whiskey - 1 shot (for sauce)
- ketchup - watch the video to see (base for sauce)
- bread rolls (brios bread) - 4 rolls (for sandwiches)
Instructions
- Prepare the marinade: Scorch onions and garlic with skin on until golden brown on all sides. Remove and blend with rehydrated ancho and arbol chiles, some cooking liquid, salt, and pepper until a thick texture suitable for coating the pork loin.
- Marinate the pork loin: Place pork loins in a dish and coat thoroughly with the marinade on all sides. Ideally, marinate overnight for deeper flavor penetration.
- Prepare the clay oven dough: Mix traditional clay soil with salt and water gradually to achieve a dough-like texture that can cover the pork loin without being too runny.
- Prepare vegetables and wrap pork: Place basic vegetables such as leek, carrot, and onion with a little salt as a moisture and flavor base. Lay banana leaves on top, place the marinated pork loin, and wrap tightly. Tie securely to keep shape.
- Assemble and bake in clay oven: Place the wrapped pork loin on the vegetable bed on a griddle or heatproof base. Cover completely with the clay dough, sealing all holes to prevent heat escape. Preheat oven and cook slowly at low heat for approximately 3 hours.
- Prepare pickled vegetables: In a pot, combine equal parts alcohol vinegar and water with garlic, pepper, hot peppers, and sugar. Bring to boil, then add sliced onion and carrot. Cook for 5 minutes for softer pickles or cool immediately for crispier texture. Store in a jar.
- Make whiskey-ketchup sauce: In a frying pan, heat oil and add garlic until fragrant but not browned. Add a shot of whiskey and let alcohol evaporate. Add pork cooking liquid to enhance flavor and reduce. Finish by mixing in ketchup base and stir well.
- Rest and serve: Remove pork loin from clay oven and let rest to retain moisture. Slice and assemble sandwiches with bread rolls, pork loin slices, pickled vegetables, and whiskey-ketchup sauce.
