Lombo de Porco


Pork loin

Lombo de Porco from Tony Santos, courtesy of Pat Santos and Yvonne Husband

Pork chops

3 cups rice
3 eggs
4 pork chops
½ cup green peas, cooked
8-10 chicken cubes
¾ cup tomato sauce
1 tbsp tomato paste
½ can Carnation milk
2-3 tsp cornflour (to thicken gravy)
salt and pepper to taste

Dust the pork chops with plain flour, coat with beaten egg and bread crumbs. Cook then cut into small pieces.

Cook rice with chicken stock or chicken cubes and salt.

Beat eggs with a little salt and pepper, fry and cut in small pieces.

To make the gravy, dissolve the chicken cubes in a little water, add tomato sauce, tomato paste, Carnation milk and more water if necessary, and cornflour to thicken.

Fry rice with a little oil, add eggs and green peas.

Place rice in a casserole dish, place prepared pork chops on top and pour sauce over the dish and put in moderate oven to bake for about 20 minutes until top is a bit dark and a little crunchy.

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