Carne Adovada
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1360 g
Pork (uncut butt)30 g
Worcestershire Sauce1 tsp
Hot Sauce30 g
Granulated Garlic1
Salt140 g
Extra-Virgin Olive Oil140 g
Apple Cider Vinegar30 g
Oregano (dried)9
Tomatoes2 stalks
Celery (halved)30 g
Sesame SeedDirections:
1
For the Marinade: Put the pork in a roasting pan
2
Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl
3
Pour the marinade over the pork and massage it into the meat
4
Cover and refrigerate for 1 hour
5
Preheat the oven to 350 degrees F
6
Transfer the roasting pan to the oven and roast, covered, for 1 hour
7
For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside
8
For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil
9
Cook for 15 minutes
10
Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes
11
Toast the sesame seeds in a small skillet over low heat
12
Set aside
13
Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves
14
Blend until smooth
15
Add the Italian dressing and blend thoroughly
16
Put the mixture into a large saucepan over medium heat and bring to boil
17
Lower the heat and simmer for 10 minutes
18
Transfer the pork to a cutting board and cut into bite-size chunks
19
Add the pork to the saucepan and simmer for 25 minutes