{"id":76840,"date":"2024-07-10T14:02:45","date_gmt":"2024-07-10T20:02:45","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=76840"},"modified":"2024-07-10T14:02:45","modified_gmt":"2024-07-10T20:02:45","slug":"es-receta-de-lomo-de-cerdo-con-dos-opciones-de-adobo-y-ensalada-de-sandia-y-ensalada-de-col-de-colorado","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-receta-de-lomo-de-cerdo-con-dos-opciones-de-adobo-y-ensalada-de-sandia-y-ensalada-de-col-de-colorado\/","title":{"rendered":"Receta de lomo de cerdo con dos sabrosas opciones de adobo + ensalada de sand\u00eda y ensalada de col de Colorado"},"content":{"rendered":"
<\/div>
\"La
La ensalada de sand\u00eda es un gran plato de acompa\u00f1amiento de verano con lomo de cerdo a la parrilla. Servir la sand\u00eda en la c\u00e1scara es un gran toque para una divertida parrillada de verano. Foto: Getty Images.<\/figcaption><\/figure>\n

Es una regla de los cocineros que la carne m\u00e1s sabrosa proviene de los cortes m\u00e1s duros, con m\u00e1s m\u00fasculo y tendones del animal.<\/span><\/span>\u00a0<\/span><\/p>\n

As\u00ed es el caso de<\/span>l lomo\u00a0<\/span>de cerdo, una parte econ\u00f3mica del cerdo debido a su variada musculatura, abundante grasa y abundante tejido conectivo. Pero ah\u00ed viene su gran sabor: con una cocci\u00f3n larga y lenta, especialmente sobre brasas o fuego al aire libre, <\/span>todas esas supuestas cosas<\/span> “negativas” se convierten en positivas.<\/span><\/span>\u00a0<\/span><\/p>\n

Mientras se cocina durante varias horas, esa grasa y col\u00e1geno ba\u00f1an la carne, humedeciendo todo y gelatiniz\u00e1ndose en una textura suave.<\/span><\/span>\u00a0<\/span><\/p>\n

Aqu\u00ed tiene<\/span> dos adobos para <\/span>s<\/span>u <\/span>receta de <\/span>lom<\/span>o <\/span>de cerdo, con la intenci\u00f3n de ser cocinada mediante el m\u00e9todo indirecto en una parrilla. <\/span>El condimento mediterr\u00e1neo que he creado para capturar los aromas y sabores tanto de la costa del norte del mar en el sur de Francia hasta Italia (especialmente las hierbas y el ajo), como del lado sur a lo largo de la costa del norte de \u00c1frica (con toque del lim\u00f3n y todas esas semillas riqu\u00edsimas).<\/span><\/span>\u00a0<\/span><\/p>\n

Adicionalmente, he incluido un adobo <\/span>con chiles, al estilo central y norteamericano.<\/span><\/span>\u00a0<\/span><\/p>\n

Puede<\/span> considerar estas recetas como un bono extra para <\/span>s<\/span>us <\/span>parrilladas<\/span> este verano, ya sea para <\/span>Juneteenth<\/span>, el 4 de julio, el fin de semana del D\u00eda del Trabajo, e <\/span>incluso para el D\u00eda de Colorado, que es el 1 de agosto, o cualquier ocasi\u00f3n de cocinar en la parrilla al aire libre durante el verano<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

Deliciosa<\/span> guarnici\u00f3n para su receta de <\/span>lomo<\/span> de cerdo a la parrilla<\/span><\/span>\u00a0<\/span><\/strong><\/h2>\n

De las recetas para los dos platos de acompa\u00f1amiento, “Ensalada de col de Colorado”, <\/span>perfect<\/span>a <\/span>para el d\u00eda de Colorado, \u00bfVerdad? <\/span>Adem\u00e1s, conozca su<\/span> historia interesante.<\/span><\/span>\u00a0<\/span><\/p>\n

Me lleg\u00f3 la receta de un residente de Illinois, Bill Richards, de St. Charles, Illinois. “Mi mam\u00e1 y mi padrastro tomaban un tren a California para visitar a su hermana en el \u00c1rea de la Bah\u00eda”, dice. “Un a\u00f1o condujeron hasta all\u00ed y, pasando por Colorado, se desviaron a un rancho de unos locales. Donde probaron esta ensalada de col.<\/span><\/span>\u00a0<\/span><\/p>\n

“Vino de un libro de cocina que me dieron llamado ‘Chuck <\/span>Wagon<\/span> Cookin<\/span>‘”, dice Richards. “Es ideal para varios d\u00edas de refrigeraci\u00f3n porque se mantendr\u00e1 durante d\u00edas sin averiarse. La miel y el vinagre retrasan el crecimiento bacteriano y microbiano”.<\/span><\/span>\u00a0<\/span><\/p>\n

“Es una de mis recetas favoritas”, dice. “A todo el mundo le encanta cuando lo hago”.<\/span><\/span>\u00a0<\/span><\/p>\n

\"Cubos
Cubos de hombro de cerdo a la parrilla y ahumado y vientre de cerdo, cocinados durante mucho tiempo a fuego de parrillada. Foto de Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Lom<\/span>o <\/span>de cerdo ahumado y a la parrilla con condimentos mediterr\u00e1neos<\/span><\/span>\u00a0<\/span><\/strong><\/h2>\n

6-8 Porciones<\/span><\/span>\u00a0<\/span><\/p>\n

Ingredientes<\/span><\/span>\u00a0<\/span><\/strong><\/h3>\n

Lomo<\/span> de cerdo con hueso de 6-7 libras con capa de grasa, si es posible con piel.<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharadita de pimienta negra<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de semillas de comino<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de semillas de cilantro<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de semillas de hinojo<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de polen de hinojo (opcional)<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharadita de hojuelas de pimiento rojo (por ejemplo, Urfa, Alepo o <\/span>Mexicano<\/span>)<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharadita de hojas frescas de tomillo<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharadita de hojas frescas de salvia<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de agujas de romero fresco<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 cucharadita de or\u00e9gano mediterr\u00e1neo seco<\/span><\/span>\u00a0<\/span><\/p>\n

Ralladura o c\u00e1scara de 1 lim\u00f3n<\/span><\/span>\u00a0<\/span><\/p>\n

8 dientes de ajo, pelados y picados<\/span><\/span>\u00a0<\/span><\/p>\n

Jugo de 1 lim\u00f3n<\/span><\/span>\u00a0<\/span><\/p>\n

1\/4 taza de aceite de oliva virgen extra<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharada de sal<\/span><\/span>\u00a0<\/span><\/p>\n

Instrucciones<\/strong>\u00a0<\/span><\/span>\u00a0<\/span><\/h3>\n

Usando un mortero o molcajete, <\/span>muela<\/span> los granos de pimienta<\/span>. <\/span>Agreg<\/span>ue<\/span> el comino, el cilantro y las semillas de hinojo y trit\u00faralos, pero s\u00f3lo en trozos grandes. <\/span>Agreg<\/span>ue<\/span> el polen de hinojo, si lo est\u00e1<\/span> usando, y las hojuelas de pimiento rojo y <\/span>tritur<\/span>e<\/span> un poco. <\/span>Dej<\/span>e<\/span> reposar.<\/span><\/span>\u00a0<\/span><\/p>\n

Pi<\/span>que<\/span> finamente las hojas de tomillo y salvia, agujas de romero, or\u00e9gano, ralladura o c\u00e1scara de lim\u00f3n y el ajo y la mezcla. En un taz\u00f3n, agregue las especias y semillas molidas, el jugo de lim\u00f3n y el aceite de oliva y la sal. <\/span>Mezcle bien hasta obtener una<\/span> una<\/span> pasta<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

\"Coloque
Coloque las brasas calientes al lado del lomo de cerdo a la parrilla. Se llama el “m\u00e9todo indirecto” y lentamente cocina la carne como si estuviera en un horno en interiores. Foto de Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Lav<\/span>e<\/span> el lomo<\/span> de cerdo y col\u00f3<\/span>que<\/span>la con la grasa hacia abajo y <\/span>recort<\/span>e<\/span> cualquier <\/span>tramo<\/span> de grasa o tend\u00f3n no deseado. <\/span>D<\/span>e<\/span>le <\/span>la vuelta con el lado gordo hacia arriba y <\/span>ha<\/span>ga<\/span> un patr\u00f3n de rayado<\/span><\/span> cruzado de cuadrados de 1 pulgada en la grasa (pero sin cortar la carne ni el m\u00fasculo). Con un cuchillo de cocina, <\/span>realice<\/span> una docena o m\u00e1s de cortes profundos en la carne alrededor.<\/span><\/span>\u00a0<\/span><\/p>\n

Unt<\/span>e<\/span> la pasta aromatizante por toda la carne de cerdo, por ambos lados, empujando un poco en las ranuras hechas con el cuchillo y en los cortes cruzados. <\/span>Colo<\/span>que<\/span> el <\/span>lom<\/span>o<\/span>, con la grasa hacia arriba, en una bandeja o sart\u00e9n no reactivo, <\/span>c\u00fabr<\/span>a<\/span>lo <\/span>bien con una envoltura de pl\u00e1stico y <\/span>col\u00f3<\/span>que<\/span>lo <\/span>en el refrigerador durante <\/span>toda <\/span>la noche.<\/span><\/span>\u00a0<\/span><\/p>\n

Cuando est\u00e9<\/span> listo para cocinar, <\/span>retir<\/span>e<\/span> el cerdo del refrigerador y deja que llegue a temperatura ambiente (1 hora aprox.). <\/span>Prepar<\/span>e<\/span> una parrilla que tenga una cubierta y que permita tanto la cocci\u00f3n directa como indirecta (carbones o llamas a un lado).<\/span><\/span>\u00a0<\/span><\/p>\n

Coloque<\/span> agua (o caldo de pollo bajo en sodio). <\/span>Reempla<\/span>ce<\/span> la rejilla y <\/span>colo<\/span>que<\/span> la carne de cerdo, con la piel hacia arriba, en la rejilla sobre la bandeja.<\/span><\/span>\u00a0<\/span><\/p>\n

Colo<\/span>que<\/span> un term\u00f3metro de horno en el lado fr\u00edo de la parrilla, <\/span>cierr<\/span>e<\/span> la parrilla, manteniendo todos los orificios de ventilaci\u00f3n abiertos, y <\/span>cocin<\/span>e<\/span> lentamente el cerdo, con la piel hacia arriba durante casi todo el tiempo, manteniendo una temperatura de 250 grados. <\/span>(Es posible que necesite<\/span> agregar unos trozos de carb\u00f3n cada hora aproximadamente para mantener el calor.<\/span> No permita<\/span><\/span> que ning\u00fan carb\u00f3n se encuentre directamente debajo del cerdo. Si lo desea<\/span>, <\/span>volte<\/span>e<\/span> el cerdo un par de veces.)<\/span><\/span>\u00a0<\/span><\/p>\n

\"Place
Place a fire to the side of barbecued pork shoulder and a pan below it. The latter catches the dripping fat and some juices as the pork cooks for several hours. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n

Cuando la parte m\u00e1s gruesa de la carne de cerdo, sin tocar el hueso, alcance una temperatura interna de 190 grados, entre 4 y 7 horas, <\/span>retir<\/span>e<\/span> la carne de cerdo y mant<\/span>\u00e9<\/span>n<\/span>ga<\/span>la caliente debajo del aluminio. <\/span>D\u00e9j<\/span>e<\/span>lo <\/span>reposar durante 1 hora antes de cortarlo en cubos grandes o triturarlo con <\/span>dos tenedores o con las manos.<\/span><\/span>\u00a0<\/span><\/p>\n

Lom<\/span>o <\/span>de cerdo ahumado y a la parrilla con pasta de chile rojo<\/span><\/span><\/strong>: <\/span><\/strong>p<\/span>ara <\/span>todos los aromas anteriores, <\/span>sustituy<\/span>a<\/span> una pasta hecha en un procesador con 2 cucharadas de sal de kosher o sal marina; pimienta negra reci\u00e9n molida; 6 chiles guajillo y 6 chiles de \u00e1rbol sin semillas,\u00a0 tallados y rehidratados; 6 chiles fresno frescos y desvenados; 10 dientes de ajo pelado, 1\/2 cebolla blanca pelada y en cuadros, 1 manojo de cilantro, <\/span>recort<\/span>e<\/span> dos pulgadas de los tallos inferiores del cilantro y 6 cucharadas de vinagre de sidra de manzana. Proceda con todo lo dem\u00e1s en la receta.<\/span><\/span>\u00a0<\/span><\/p>\n

Panceta ahumada y a la parrilla: <\/span><\/strong>p<\/span>uede <\/span>sustituir el <\/span>lom<\/span>o <\/span>de cerdo por una panceta del mismo peso, lo puede<\/span> encontrar en mercados asi\u00e1ticos o carnicer\u00edas especializadas. (De hecho, podr\u00eda<\/span> a<\/span>sar<\/span> a la parrilla de 3 a 4 libras de cada uno.) Todos los pasos en las instrucciones se aplican igualmente a la panceta, excepto que esta carne no tendr\u00e1 hueso.<\/span><\/span>\u00a0<\/span><\/p>\n

Ensalada de sand\u00eda y tomate con queso feta y menta<\/span><\/span>\u00a0<\/span><\/strong><\/h2>\n

Adaptado de cooking.nytimes.com<\/a>. Para 6-8 personas.<\/span><\/span>\u00a0<\/span><\/p>\n

\"Una
Una refrescante ensalada de verano de sand\u00eda sin semillas, tomates Heirloom, trozos de queso feta y tiras de menta fresca. Foto de Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Ingredientes<\/span><\/span><\/strong>\u00a0<\/span><\/h3>\n

1 sand\u00eda peque\u00f1a sin semillas, cortada en cubos de 1 1\/4 de pulgada<\/span><\/span>\u00a0<\/span><\/p>\n

4-6 tomates grandes, idealmente variedad antigua, cortados en cubos de 1 1\/4 de pulgada, se cortan en igual medida que los cubos de sand\u00eda<\/span><\/span>\u00a0<\/span><\/p>\n

1 cucharadita de sal de kosher<\/span><\/span>\u00a0<\/span><\/p>\n

\u00bc de taza de aceite de oliva extra virgen<\/span><\/span>\u00a0<\/span><\/p>\n

2 cucharadas de vinagre de <\/span>J<\/span>erez<\/span><\/span>\u00a0<\/span><\/p>\n

Sal kosher y pimienta negra reci\u00e9n molida al gusto<\/span><\/span>\u00a0<\/span><\/p>\n

1 taza de queso feta, cortado en migajas grandes<\/span><\/span>\u00a0<\/span><\/p>\n

16-20 hojas de menta, cortadas transversalmente en <\/span>chiffonade<\/span> (finas tiras)<\/span><\/span>\u00a0<\/span><\/p>\n

Instrucciones<\/span><\/span><\/strong>\u00a0<\/span><\/h3>\n

Combin<\/span>e<\/span> los tomates en cubos y la sand\u00eda en un taz\u00f3n grande y <\/span>revuelv<\/span>a<\/span> suavemente para combinar. <\/span>Agreg<\/span>ue<\/span> sal y <\/span>dej<\/span>e<\/span> reposar de 5 a 10 minutos mientras prepara<\/span> el aderezo.<\/span><\/span>\u00a0<\/span><\/p>\n

Mezcl<\/span>e<\/span> el aceite y el vinagre y <\/span>sazon<\/span>e<\/span> con sal y pimienta al gusto. <\/span>Agreg<\/span>ue<\/span> el queso a los tomates y la sand\u00eda, luego el aderezo y <\/span>mezcl<\/span>e<\/span> suavemente <\/span>todo<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

Sirva<\/span> y adorne con finas tiras de menta.<\/span><\/span>\u00a0<\/span><\/p>\n

Ensalada de col de Colorado<\/span><\/span>\u00a0<\/span><\/strong><\/h2>\n

Receta originaria de un folleto llamado “Chuck <\/span>Wagon<\/span> Cookin<\/span>‘.” Transcrito por Bill Richards,<\/span><\/span> Ginebra, Illinois. 12-20 porciones dependiendo del tama\u00f1o. Prepararse 3 d\u00edas antes de servir. La<\/span><\/span> ensalada se mantiene refrigerada durante semanas.<\/span><\/span>\u00a0<\/span><\/p>\n

\"La
La miel y el vinagre de esta ensalada permiten su conservaci\u00f3n a largo plazo. Foto de Bill St. John, para UCHealth.<\/figcaption><\/figure>\n

Ingredientes<\/span><\/span>\u00a0<\/span><\/strong><\/h3>\n

1 frasco peque\u00f1o (2 onzas) de pimientos, cortados en cubitos<\/span><\/span>\u00a0<\/span><\/p>\n

1 col verde <\/span>median<\/span>a<\/span> (aproximadamente 2 libras), finamente <\/span>triturad<\/span>a<\/span><\/span>\u00a0<\/span><\/p>\n

1 cebolla blanca mediana, pelada y cortada en cubitos<\/span><\/span>\u00a0<\/span><\/p>\n

1 pimiento verde o rojo mediano, sin semillas y cortado en cubitos<\/span><\/span>\u00a0<\/span><\/p>\n

Para el aderezo:<\/span><\/span>\u00a0<\/span><\/p>\n

1\/2 taza de miel<\/span><\/span>\u00a0<\/span><\/p>\n

2\/3 aceite de canola o aceite de oliva <\/span>ligera<\/span><\/span>\u00a0<\/span><\/p>\n

1 taza de vinagre blanco<\/span><\/span>\u00a0<\/span><\/p>\n

2 cucharadas de az\u00facar (puede sustituir por <\/span>stevia<\/span>)<\/span><\/span>\u00a0<\/span><\/p>\n

2 <\/span>cucharaditas de sal<\/span><\/span>\u00a0<\/span><\/p>\n

Instrucciones<\/span><\/span>\u00a0<\/span><\/strong><\/h3>\n

Prepar<\/span>e<\/span> la ensalada con 3 d\u00edas de anticipaci\u00f3n. En un taz\u00f3n grande de vidrio o acero inoxidable, <\/span>combin<\/span>e<\/span> los pimientos, el repollo, la cebolla y los pimientos morrones y <\/span>mezcl<\/span>e<\/span> bien. <\/span>Combin<\/span>e<\/span> todos los ingredientes del aderezo en una cacerola. <\/span>Dej<\/span>e<\/span> hervir, sin revolver, y <\/span>viert<\/span>a<\/span> sobre la mezcla de col.<\/span><\/span>\u00a0<\/span><\/p>\n

Col\u00f3<\/span>que<\/span>lo <\/span>inmediatamente en el refrigerador y <\/span>sell<\/span>e<\/span> bien el recipiente con una envoltura de pl\u00e1stico o papel de aluminio. <\/span>Dej<\/span>e<\/span> reposar durante 3 d\u00edas completos. Despu\u00e9s de 3 d\u00edas, <\/span>rev<\/span>uelva <\/span>todos los ingredientes. <\/span>Buen provecho<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

Comun\u00edquese con Bill St. John en <\/span><\/span>bill@billstjohn.com<\/span><\/span><\/span><\/a>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Es una regla de los cocineros que la carne m\u00e1s sabrosa proviene de los cortes m\u00e1s duros, con m\u00e1s m\u00fasculo y tendones del animal.\u00a0 As\u00ed es el caso del lomo\u00a0de cerdo, una parte econ\u00f3mica del cerdo debido a su variada musculatura, abundante grasa y abundante tejido conectivo. Pero ah\u00ed viene su gran sabor: con una […]<\/p>\n","protected":false},"author":2197,"featured_media":76527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[9192],"tags":[9132],"class_list":["post-76840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-traducciones-en-espanol"],"acf":[],"yoast_head":"\nReceta de lomo de cerdo con dos adobos + ensalada de sand\u00eda y col de Colorado - UCHealth Today<\/title>\n<meta name=\"description\" content=\"Pruebe diferentes adobos secos en estas recetas de hombro de cerdo junto con ensalada de sand\u00eda y ensalada de col de Colorado, perfecto para las parrilladas de verano.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/es-receta-de-lomo-de-cerdo-con-dos-opciones-de-adobo-y-ensalada-de-sandia-y-ensalada-de-col-de-colorado\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de lomo de cerdo con dos sabrosas opciones de adobo + ensalada de sand\u00eda y ensalada de col de Colorado\" \/>\n<meta property=\"og:description\" content=\"Pruebe diferentes adobos secos en estas recetas de hombro de cerdo junto con ensalada de sand\u00eda y ensalada de col de Colorado, perfecto para las parrilladas de verano.\" \/>\n<meta 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