PORK ADOBADA
This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.
Provided by PaulaG
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
PORK BELLY ADOBO
I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
PORK ADOBADO
No trip to the specialty store required to make this Spanish classic. You will, however, need a pork roast and a cup of crushed dried ancho pepper.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook broth, peppers and dressing on medium heat 20 min., stirring often. Remove from heat; cool completely. Place in blender container; cover. Blend until smooth. Reserve 1 cup of sauce. Place pork roast in glass dish or large resealable plastic bag. Pour remaining sauce over pork; refrigerate several hours or overnight to marinate.
- Preheat oven to 325°F. Place pork in roasting pan. Bake 1-1/2 hours or until temperature reaches 160°F, basting occasionally with roast drippings.
- Heat reserved sauce, onion and cumin in small saucepan on medium heat 10 min. or until onion is tender. Whisk in cream cheese, 1 Tbsp. at a time, until well blended. Serve with sliced pork.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 540 mg, Carbohydrate 17 g, Fiber 6 g, Sugar 2 g, Protein 30 g
TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)
Make and share this TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender.
- Drain and reserve the sauce.
- Heat cooking oil in a skillet.
- Brown meat on all sides.
- Transfer to a serving dish.
- Pour off all remaining oil from skillet.
- Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
- Pour sauce over meat and serve.
Nutrition Facts : Calories 324.3, Fat 24.9, SaturatedFat 7.7, Cholesterol 80.5, Sodium 797.6, Carbohydrate 3, Fiber 0.1, Sugar 2.2, Protein 20.2
ROAST ADOBO PORK LOIN
Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
- Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
- Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.
LOMO ADOBADO (SPANISH MARINATED PORK LOIN)
An easy Spanish style pork tenderloin fillet. Also works with loin and steaks. Perfect with fresh bread and onions or with spicy rice and vegetables.
Provided by WPhipps1
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut pork into 1cm slices and add to a glass bowl
- Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
- Refrigerate for 1 hour minimum. (Best over night)
- To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
- Serve with fresh bread or rice and vegetables.
More about "pork adobado recipes"
ADOBADA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 5 hrs 10 mins
- Heat a large cast-iron skillet over medium. Tear ancho and guajillo chiles into flat pieces. Toast chiles, turning occasionally, until blistered and fragrant, about 4 minutes. Places toasted chile pieces and bay leaf in a medium bowl. Add boiling water, and let stand until softened, about 30 minutes. Drain, and discard liquid and bay leaf.
- Add garlic cloves to skillet. Cook over medium, stirring occasionally, until very soft and charred, about 10 minutes. Cool completely, and peel garlic cloves. Combine garlic, drained chiles, vinegar, soy sauce, oregano, thyme, cumin, honey, and 1 teaspoon of the salt in a high-powered blender. Process until smooth, adding 1 tablespoon tap water if necessary.
- Heat oil in a large cast-iron skillet over medium high. Place pork on a work surface lined with paper towels, and press with additional paper towels to remove excess marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Cook pork in a single layer, stirring occasionally, until lightly charred and cooked through, about 6 minutes. Serve in Tortillas de Harina with desired toppings.
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4.9/5 (42)Total Time 1 hr 50 minsCategory PorkCalories 196 per serving
- In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.
- Add the vinegar, soy sauce, garlic, bay leaf, peppercorns (tied in cheese cloth if desired), sugar, and water, and bring to a boil. Reduce the heat to medium low, cover, and simmer for 1 hour.
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- In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.
- Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
- In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until all of the juices from the meat and adobo sauce have evaporated and the meat has started to brown. Serve with beans and rice, or use as a filling for tacos.
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