Loin of orza

This repice is typical of the Andalusian gastronomy.However,what to the gastronomy of the province of Jaén,is used as conserve.Is preformed in pig-slaughter.

Ingredients.-

Pork loin 

Cinnamon

Pepeer

Laurel

Garlics

Oregano

Oil

Preparetion.-

1.-Add cinnamon,pepeer,laurel,garlics,oregano,pork loind and oil to casserole2.-Leave to fry on alow frame3.-Leave to stand in a glass recepiente and cover to oil of the recipe them allow to cool

Answers

1.-Where is this recipe?

a) Castilla

b) Andorra

c) Jaén

d) Madrid

2.-When this recipe is made?

a)In pig-slaughter

b)In summer

c)In winter

d)In autumn

3.-Which is the principal ingredient?

a)Pepeer

b)Laurel

c)Oregano

d)Loin

Juan Miguel Villegas

Sonia Aguilar 

4ºESO