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Receta Cerdo Adobada Dona Lourdes Leg Of Pork In Chile Paste

by Global Cookbook

Ingredientes

10 x sour orange, juice of 1 x salt and pepper 1 bn fresh thyme 1 1/2 Tbsp. dry oregano 6 x garlic, cloves, crushed 8 lb boneless pork, leg, butterfly cut, skinless with some fat Adobo 6 x dry ancho chili, roasted, then, soaked in warm water 2 x Guajillo pepper, roasted, then, soaked in warm water

2 Tbsp. grnd cinnamon 1/2 tsp grnd cloves 4 x garlic, cloves, minced 3 Tbsp. dry oregano 1 x salt and pepper, to taste 1/4 c. cider vinegar 4 lrg whole ripe tomato, minced 1 sm onion, minced

Direcciones

1. Preheat oven to 375 degrees F.If you cannot find sour oranges, mix the juice of 10 grapefruits, 6 limes and 1/4 c. of cider vinegar and use this mix instead.
2. Mix together all marinade ingredients. Adjust seasonings.
3. Rub this mix 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.
4. Add in a little water if there isn't sufficient liquid to fully cover leg. Let marinate for 8 hrs or possibly over night.
5. Adobo:Roast the peppers in the oven till you can smell them. Reconstitute in boiling water then remove seeds and the veins.
6. Save water.
7. Puree all Adobo ingredients in blender to get a paste consistency. Add in some of the reserved water if it needs to be thinner.
8. Add in more tomatoes for a less spicy Adobo. Adjust seasonings.
9. Take pork leg out of the marinade. Reserve marinade.
10. Wash and dry the leg of pork then spread Adobo all over it.
11. Tightly roll up and tie the leg with butcher twine. Place on an oiled roasting pan open side down.
12. Bake for 11/2 to 2 hrs. Baste gently with the left over marinade (without removing Adobo) every 15 to 20 min.

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