Pork in Adobo Sauce
Autumn can be felt in Cluj too. As every year, I part with summer reluctantly. And yet, as every year, I have something to console myself with. Yesterday I happily started the oven, baked a pumpkin and then made a Mexican-style pork stew.
Ingredients
750g pork neck
2 garlic cloves
2 tablespoons Adobo sauce
1 teaspoon Adobo seasoning
1 bay leaf
2 tablespoons oil
salt, black pepper
Servings: 4
How to prepare pork in adobo sauce
- Cut the meat into suitable cubes, not too small (approx. 3 cm). You can remove areas with too much fat.
- Heat the oil in a Dutch oven (cast iron pot with lid of approx. 25 cm diameter). Lightly brown the meat cubes on all sides. You will brown them in 2-3 batches so they are not crowded in the pot.
- Turn the heat to low and add the crushed garlic. Sauté with the meat for 30 seconds, until it smells pleasant.
- Add the Adobo sauce and sauté for another minute to coat the meat.
- Add 150ml water, the bay leaf broken in two, the Adobo seasoning, a little salt and grind plenty of black pepper.
- Bring the contents of the pot to a boil. Put the lid on. Bake at 150C for 1 hour. If you check now, the meat is already done, the fork goes into it quite easily.
- Then remove the lid and leave for another 30 minutes so the sauce reduces from the meat and it browns on top.
- Serve warm. It is also good reheated. Goes well with polenta or baked pumpkin and rice with broccoli (see main photo above).
