LOMBO
Wash the loin with the lemon juice and leave it for 5 minutes. Rub the bacon stock, curry, salt and pepper all over the meat. Put it in a bowl and add the onion skewered with the cloves, garlic, beer, orange juice, bay leaf, oregano and rosemary. Cover with plastic wrap and refrigerate for 12 hours. Then remove the loin from the seasoning and place it on a baking sheet greased with Margarine Primor Forno e Fogão. Cover the loin with the remaining Margarine Primor Forno e Fogão, add the marinade liquid, cover with aluminum foil and bake in a preheated oven at 170°C for 1 hour, basting constantly with the sauce from the pan (add water if necessary). Remove the foil, increase the temperature and bake until golden brown.
FAROFA
In a pan, fry the onion in the Margarine Primor Forno e Fogão until it is transparent. Add the carrots and tomatoes, sauté briefly, add the cornflour and cashew nuts and fry well. Adjust the salt, season with parsley or coriander and set aside. Remove the loin, cut into slices and set aside. Scrape the bottom of the pan, place in a saucepan, add the Primor wheat flourand boil until thick. Remove, strain and serve with the loin and farofa.
