Restaurants›Bar Gernika›Solomo Recipe

Solomo Recipe

Inspired by Bar Gernika

Time2h

Serves4

Marinated pork loin with pimientos served on a French baguette.

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SHARED RAPID MINI COURSES (FAMILY STYLE)

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

rich · savory · umami

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Ingredients

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Method

Directions for Preparing Solomo

Marinate the Pork

In a bowl, mix minced garlic, olive oil, paprika, salt, and black pepper. Coat the pork loin thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Pork

Preheat the oven to 180°C (350°F). Place the marinated pork loin in a baking dish and roast in the oven for about 45-60 minutes, or until the internal temperature reaches 70°C (160°F). Let it rest for 10 minutes before slicing.

Prepare the Pimientos

In a skillet over medium heat, sauté the sliced pimiento peppers in a little olive oil until they are soft, about 5-7 minutes. Season with salt and pepper to taste.

Assemble the Sandwiches

Slice the French baguette in half lengthwise. Layer slices of the cooked pork loin on one side, top with sautéed pimientos, and sprinkle with chopped parsley. Close the sandwich and slice into portions.

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