Best Lomo De Cerdo Con Ensalada Rusa Recipes

ENSALADA RUSA RECIPE (DOMINICAN POTATO SALAD)

Ensalada Rusa Recipe (Dominican Potato Salad) image

Learn how to make this delicious and easy Ensalada Rusa a.k.a. Dominican Potato Salad. This two-way version is sure to be a family hit!

Provided by Vanessa

Categories Salad

Time 40m

Number Of Ingredients 11

Ingredients

2.5 lbs Russet potatoes, (peeled and cut in half)
1 lb carrots, (peeled and cut into 3 inch pieces)
¾ tsps salt
6 eggs
1 cup chopped red onion
2 tablespoons apple cider vinegar
Pinch of salt and pepper to taste
1 cup green peas, (frozen)
½ cup sweet corn, (canned)
1 (14.5 oz) can sliced beets ((optional))
1 cup mayonnaise

Steps:

In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
Place in the fridge until ready to serve.

Nutrition Facts : Calories 427 kcal, Carbohydrate 43 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 135 mg, Sodium 530 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 19 g, ServingSize 1 serving

LOMO DE CERDO

Lomo de Cerdo image

In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:

Provided by Evans

Categories Lunch/Snacks

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
3 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

Steps:

Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
Lift out and thinly slice the pork.
Place in a dish with the vegetables and sauce to cover.

Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7