Lomito Criollo (Creole Pan-Fried Pork Loin)

Ingredients

• pork loin (solomo de chancho), the fattiest part, cut in steak-sized pieces
• ají (chili), powdered
• garlic, powdered
• cumin, powdered
• pepper, powdered
• salt, powdered
• oil
• vinegar
• juice of sour or bitter orange
• onions, very thinly sliced into rounds
• ají (chili), well ground
• salt
• pork fat (grasa de chancho)
• sweet potato (batata), boiled

Instructions

1. Cut the fattiest part of the pork loin (solomo de chancho) into steak-sized pieces.
2. Dip each in a marinade of powdered ají, garlic, cumin, pepper, and salt, a little oil, and vinegar; cover and marinate two hours.
3. Make the sauce: into sour or bitter orange juice put very thinly sliced onion rounds, well-ground ají, and salt; let steep four hours.
4. Fry the loins in very hot pork fat until golden.
5. Arrange in a dish, pour over the orange-juice sauce, and garnish with pieces of boiled sweet potato (batata).