Cerdo Adobada Dona Lourdes - Leg Of Pork In Chile Paste
- serves 15
Recipe courtesy of Juan Salinas, Christine's Sous Chef.
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 fatAdobo
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
1. Preheat oven to 375 degrees F.
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.
3. Mix together all marinade ingredients. Adjust seasonings.
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.
5. Add a little water if there isn’t enough liquid to fully cover leg. Let marinate for 8 hours or over night.Adobo
1. Roast the peppers in the oven until you can smell them. Reconstitute in boiling water then remove seeds and the veins.
2. Save water.
3. Puree all Adobo ingredients in blender to get a paste consistency. Add some of the reserved water if it needs to be thinner.
4. Add more tomatoes for a less spicy Adobo. Adjust seasonings.
5. Take pork leg out of the marinade. Reserve marinade.
6. Wash and dry the leg of pork then spread Adobo all over it.
7. Tightly roll up and tie the leg with butcher twine. Place on an oiled roasting pan open side down.
8. Bake for 1½ to 2 hours. Baste gently with the left over marinade (without removing Adobo) every 15 to 20 minutes.