Pork Adobada I Recipe 55

PORK ADOBADA

Steps:

• Tear chile pods into pieces, removing steam and reserving seeds.
• Place chile on baking sheet, preheat oven to 350 degrees.
• When oven is hot roast the chile for 10 minutes.
• Place the chile in blender container.
• Bring the chicken stock to a boil, add cider vinegar and pour over chile.
• Allow to sit for about 10 to 15 minutes to soften chile.
• Add orange juice contentrate, tomato paste, brown sugar and cumin.
• Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
• Warm olive oil in skillet, add onions and garlic.
• Saute until onions begin to brown lightly then pour onions into crockpot.
• Toss the pork with 1 tablespoon of flour.
• In same skillet add pork cubes and brown stirring frequently.
• May need to brown the meat in batches to enusre even browning,.
• As meat is browned, transfer to crockpot.
• When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
• Pour into crockpot along with chile sauce, stirring well.
• Cover and cook on low for 4 to 5 hours.
• Please note: This freezes well, freeze in a rigid container; defrost and heat through.

GRILLED PORK ADOBADA

Steps:

• Slice the pork into 1/4 inch slices and set aside.
• Mix the remaining ingredients except for the vinegar.
• Add vinegar until you end up with a paste about as thick as gravy.
• Add the pork and mix with your hands until you coat all of the pork.
• Fire up the grill and cook uncovered over high heat for a few minutes on each side.

PORK ADOBADA I RECIPE - (5/5)

Steps:

• 1 Tear Chile pods into pieces, removing steam and reserving seeds. 2 Place Chile on baking sheet, preheat oven to 350 degrees. 3 When oven is hot roast the Chile for 10 minutes. 4 Place the Chile in blender container. 5 Bring the chicken stock to a boil, add cider vinegar and pour over Chile. 6 Allow to sit for about 10 to 15 minutes to soften Chile. 7 Add orange juice concentrate, tomato paste, brown sugar and cumin. 8 Blend into a smooth paste, add 1 tablespoon of the Chile seeds and blend until smooth. 9 Warm olive oil in skillet, add onions and garlic. 10 Sauté until onions begin to brown lightly then pour onions into Crockpot. 11 Toss the pork with 1 tablespoon of flour. 12 In same skillet add pork cubes and brown stirring frequently. 13 May need to brown the meat in batches to ensure even browning,. 14 As meat is browned, transfer to Crockpot. 15When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits. 16 Pour into Crockpot along with Chile sauce, stirring well. 17 Cover and cook on low for 4 to 5 hours. 18 Please note: This freezes well, freeze in a rigid container; defrost and heat through.

PORK ADOBADA CHILE - MARINATED PORK

Steps:

• If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
• Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
• Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
• Preheat the grill to high.
• When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
• Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

CARNE ADOVADA

Steps:

• For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• Transfer the roasting pan to the oven and roast, covered, for 1 hour.
• For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
• For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
• Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
• Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
• Add the Italian dressing and blend thoroughly.
• Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
• Transfer the pork to a cutting board and cut into bite-size chunks.
• Add the pork to the saucepan and simmer for 25 minutes.

FILIPINO PORK ADOBO

Steps:

• Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.