Cut the back with cooking. Machar the garlic and salt and rub the spine. Put the back on a Honda fountain, along with the oil, the laurel, the rosemary, the sugar and the pepper grains.
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| Ingredients to pork the cream: |
| 1 Loin of 1 kg Iberian pork approximately 2 cloves of garlic salt bay leaves to decorate |
Ingredients to pork the cream:
2. Cover and leave at least 12 hours in the fridge.
3. Add the milk so that it covers the meat.
4. Cover the source and bake at 175 ° C for an hour.
5. uncover and raise the temperature to 200 ° C for 25 more minutes. Strain the cooking juice, reduce a little, add the cream. Reserve.
6. Cut the spine into Lochas and water with the sauce.
7. Serve with steamed vegetables.
