Adobo Cuban Garlic Marinade Recipes

ADOBO (CUBAN GARLIC MARINADE)

Steps:

• Place garlic, kosher salt, cumin, oregano, black pepper, lime juice, and orange juice in a blender.
• Blend to a smooth puree.
• Abodo tastes best used within a few hours of making.

ROAST PORK MARINATED IN GARLIC ALLSPICE-CUMIN ADOBO: CERDO BRUJO

Steps:

• For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside.
• For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth.
• Cooking the pork: Preheat oven to 400 degrees F.
• Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours

CUBAN PORK ADOBO SALAD

Steps:

• For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
• Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
• Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
• Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
• *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

CUBAN PORK ADOBO SALAD

Steps:

• For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
• Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
• Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
• Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
• *Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.