Mexican-style pork adobada
A spicy smoky stew cooked with pork belly and Mexican-style adobo sauce made with chili flakes, chipotle, roasted garlic, cinnamon, thyme, oregano, vinegar, salt and sugar.
Servings 6 people
Ingredients
Adobo
- 1 onion peeled and chopped
- 2 whole bulbs roasted garlic peeled
- 1 tablespoon Korean chili flakes
- 1 teaspoon ground chipotle
- ½ cup vinegar
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cinnamon
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Adobada
- 1 kilogram pork belly (2.2 pounds)
- 2 tablespoons cooking oil
- 2 cups chicken bone broth (you may need more)
- salt to taste
- sugar to taste
Instructions
- Place all the ingredients for the adobo in the blender or food processor and process until pasty.
- Cut the pork belly into two-inch cubes.
- Heat the cooking oil in a thick-bottomed pot.
- Brown the pork cubes in the hot oil.
- Add the adobo and cook, stirring, until the pork cubes are coated in the seasoning.
- Pour in the broth and stir.
- Bring to the boil, lower the heat, cover the pot and cook the pork for an hour or longer.
- Taste the sauce twice or thrice during cooking, and add more salt or sugar, or both, as needed.
- If the liquid dries up before the pork is tender, add more broth, no more than a quarter cup at a time.
- The pork adobada is done when the pork is tender and the sauce has reduced to a thick paste.
