Photograph of the finished Adobo de puerco

Mexico · Heo om xốt ớt khô adobo

Adobo de puerco

3 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.8 kg
  • Photograph of Mexican dried chillies Mexican dried chillies 200 g
  • Photograph of Rice vinegar Rice vinegar 200 ml
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Dried oregano leaves Dried oregano leaves 32 g
  • Photograph of Garlic Garlic 4
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Palm sugar Palm sugar 80 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Bay leaf Bay leaf 8 leaves

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.

Start cooking