Lomo is pork loin and the orza is the terracotta dish in which it’s traditionally marinated. I found this recipe in Penelope Casas’ Tapas: The Little Dishes of Spain, and I can’t tell you how bowled over I was by it. You need to start it the day before you want to eat it, but in a way that makes it easier. But believe me, even if it were harder to make it would be worth it. The marinade it’s steeped in, after it’s fried, makes it meltingly tender and flavoursome without being heavy scented. I get the butcher to slice the pork loin leaving the fat on, as that’s what gives this its wonderful flavour, but if you’re buying the meat from the supermarket just get any piece of loin you can find and slice it thickly yourself. Simply served with a salad and some baked potatoes, it makes a wonderful low-key, evocatively sunny Saturday lunch at any time of the year.
625g boneless pork loin, cut into 2.5cm slices
Maldon salt and black pepper
250ml plus 2 tablespoons olive oil
juice of half a lemon
quarter of a teaspoon dried thyme
3–4 sprigs fresh rosemary, needles finely chopped
4 cloves garlic, peeled and crushed
Season the pork with salt and pepper, and brown in a pan with the 2 tablespoons of oil. Lower the heat once the meat has a good colour and cook for a further 15 minutes or until the pork is cooked through but still juicy.
Put the meat into a shallow dish – preferably earthenware – big enough to hold the pork all in one layer, and pour over the remaining olive oil, along with the juices from the pan. Add the remaining ingredients and make sure the meat is immersed in the marinade. Cover with foil and leave overnight at room temperature. If it’s very hot, though, it might be better off in the fridge.
When you are ready to eat, cut the meat at a diagonal (and if it’s been in the fridge take it out a good 20 minutes beforehand so it isn’t unyieldingly cold). Arrange the slices on a large plate and spoon over some of the oily marinade. Fabulous.
Serves 4–6.