Slow Braised Adobo Pork
Ingredients For Marinade Paste Ingredients for Braise Liquid
4lb Pork Loin 1 Can of Tomato Puree
2 small cans of Peppers in Adobo Sauce 1 Can of broth
1 c Worcestershire Sauce 1 Can of Chopped Tomatoes
1/4 c Salt 3 TBSP of Tomato Paste
1/4 c Powder Garlic
1 Star of Anise Crushed
1/2 c Ground Cumin
3 TBSP Smoked Paprika
3 TBSP Ground Chili Powder
1/4 c Onion Powder
4 TBSP Honey
1 Medium Lemon worth of Lemon Juice
Marinade Paste
Mix all of this together in a bowl. Add your pork loin and make sure it is thoroughly coated in the paste. Put a lid on the bowl and put it in the refrigerator for 4-24 hours.
Braising Sauce
Pre Heat oven to 200 degrees Fahrenheit
After the pork loin has marinaded in the paste remove it scrapping off any excess paste. Put your paste into a dutch oven and stir in it with a whisk till it all combined. Heat to a boil and let it bubble for 15 minutes to reduce stirring every minute or so.
Remove it from the heat and submerge the pork loin. Put on the lid to the dutch over and put it in the oven at 200 degrees Fahrenheit for 6-7 hours. Slice the pork loin and spoon over the sauce before serving.
Welcome to cooking with Benson. I have loved to cook for many years now and I want to pass on things I have learned to you. With the hopes the seeing some of this done by a normal person will inspire you to take the plunge into cooking.
