Name: Cerdo Adobada Dona Lourdes – Leg Of Pork In Chile Paste
Yield: 15 servings
Ingredients: 10 sour orange, juice of; salt and pepper; 1 bunch fresh thyme; 1 ½ Tbsp dried oregano; 6 garlic, cloves, crushed; 8 lb(s) boneless pork, leg, butterfly cut, skinless with some fat; 6 dried ancho chili, roasted, then, soaked in hot water; 2 Guajillo pepper, roasted, then, soaked in hot water; 2 Tbsp ground cinnamon; ½ tsp ground cloves; 4 garlic, cloves, chopped; 3 Tbsp dried oregano; salt and pepper, to taste; ¼ cup cider vinegar; 4 large whole ripe tomato, chopped; 1 small onion, chopped

YIELDS

15 servings

Recipe courtesy of Juan Salinas, Christine’s Sous Chef.

Ingredients

Pork Leg Marinade

sour orange, juice of

salt and pepper

bunch fresh thyme

1 ½

Tbsp dried oregano

garlic, cloves, crushed

lb(s) boneless pork, leg, butterfly cut, skinless with some fat

Adobo

dried ancho chili, roasted, then, soaked in hot water

Guajillo pepper, roasted, then, soaked in hot water

Tbsp ground cinnamon

tsp ground cloves

garlic, cloves, chopped

Tbsp dried oregano

salt and pepper, to taste

cup cider vinegar

large whole ripe tomato, chopped

small onion, chopped

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

If you can’t find sour oranges, mix the juice of 10 grapefruits, 6 limes and 1/4 cup of cider vinegar and use this mixture instead.

Step 3

Mix together all marinade ingredients. Adjust seasonings.

Step 4

Rub this mixture all over pork leg. Place the leg in a pan not much bigger than itself and pour the marinade over it making sure the entire leg is covered.

Step 5

Add a little water if there isn’t enough liquid to fully cover leg. Let marinate for 8 hours or over night.

Step 6

Roast the peppers in the oven until you can smell them. Reconstitute in boiling water then remove seeds and the veins.

Step 7

Save water.

Step 8

Puree all Adobo ingredients in blender to get a paste consistency. Add some of the reserved water if it needs to be thinner.

Step 9

Add more tomatoes for a less spicy Adobo. Adjust seasonings.

Step 10

Take pork leg out of the marinade. Reserve marinade.

Step 11

Wash and dry the leg of pork then spread Adobo all over it.

Step 12

Tightly roll up and tie the leg with butcher twine. Place on an oiled roasting pan open side down.

Step 13

Bake for 1½ to 2 hours. Baste gently with the left over marinade (without removing Adobo) every 15 to 20 minutes.

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Cerdo Adobada Dona Lourdes – Leg Of Pork In Chile Paste

Ingredients

Pork Leg Marinade

Adobo

Directions

Rate Recipe

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