Adobo de puerco

Method

1. 1 Toast the dried chilies in a cast iron pan for 40 seconds on each side, then soak them in hot water for 25 minutes.
2. 2 Roast the chilies until they are just fragrant; over-roasting them will make the adobo sauce unsalvageably bitter.
3. 3 Grind the chilies with vinegar, garlic, cumin seeds, oregano, and cinnamon to make a thick sauce, then strain it until smooth.
4. 4 Rub the meat thoroughly with the sauce and refrigerate for 12 hours.
5. 5 Pan-fry the meat in pork fat, then pour in the remaining sauce and water.
6. 6 Cover tightly and simmer over low heat for 2 hours, then add palm sugar and cook until the sauce thickens and coats the meat.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 6: Incubate under high pressure for 40 minutes, then release the pressure naturally and boil for 12 minutes.