MY ADOBO MARINADE
By Simbooker on 16th of January 2014
Files & Tags: recipes, index, pork, caribbean & latin american, soy sauce
My Adobo marinade, is my favourite marinade to use when I marinate meat for roasting, particularly Pork. It's the one marinade I can almost always count on. I most commonly use Adobo to marinate my pork and lamb roasts, and sometimes for roasting duck. So what the hell is Adobo?
My Adobo marinade, is my favourite marinade to use when I marinate meat for roasting, particularly Pork. It's the one marinade I can almost always count on. I most commonly use Adobo to marinate my pork and lamb roasts, and sometimes for roasting duck. So what the hell is Adobo?
Juicy Succulent pieces of Pork
Adobo is a marinade that originates in Spain and Portugal, and was later adapted in Latin America and the Philippines, where there are various versions. The Spanish original basic ingredients were garlic, salt, vinegar, oregano, and often paprika was added. The marinade was used on raw meats to impart flavour and preserve foods. I don't often use Paprika in my Adobe Marinade much any more; now I use orange juice, measuring about half a cup to a cup; depending on the amount of meat.
Adobo varies from cook to cook, but it typically includes the aforementioned ingredients in various quantities; garlic, oregano, salt, vinegar, paprika etc. My Adobo is a cross and fusion between Spain, Latin America and the Philippines. As in the Philippines I use Soy Sauce. But then I always use Soy Sauce.
But my Adobo is more complex than the standard versions. My Adobo includes slightly more ingredients and I think it's the one of the best versions of Adobo.
But my Adobo is more complex than the standard versions. My Adobo includes slightly more ingredients and I think it's the one of the best versions of Adobo.
Bitter orange is the common orange used in Latin-Caribbean cuisine. Namely...Cuba, Puerto Rico, and the Dominican Republic. My basic Adobo marinade includes all the ingredients that I feel must be included to give the best flavour to the meat. This now includes pure orange juice, it gives it a nice tangy-tinged flavour. The meat has to be marinated for at least three hours, but preferably overnight if you want to get the most intense flavour. Salting is the most important part of Adobo.
The amount of salt needed for 1 pack of pork belly strips is going to be less than the amount needed for a pork shoulder or Pernil. Don't even bother trying to make this if you don't have garlic, salt, soy sauce, dried oregano (another important ingredient), onions, black pepper, cumin, and vinegar-RED WINE VINEGAR. This marinade produces the tastiest and most succulent pieces of Pork I've ever had in my life, only with the exception of Jamaican Jerk Pork, which is the best pork I've ever had. I use cooking oil and Not Water to blend the ingredients.
The amount of salt needed for 1 pack of pork belly strips is going to be less than the amount needed for a pork shoulder or Pernil. Don't even bother trying to make this if you don't have garlic, salt, soy sauce, dried oregano (another important ingredient), onions, black pepper, cumin, and vinegar-RED WINE VINEGAR. This marinade produces the tastiest and most succulent pieces of Pork I've ever had in my life, only with the exception of Jamaican Jerk Pork, which is the best pork I've ever had. I use cooking oil and Not Water to blend the ingredients.
MY ADOBO RECIPE
MY BASIC ADOBO MARINADE
1 or 2 whole Garlic Bulbs peeled and chopped
1 tbs Red Wine Vinegar
3-5 tbs Light Soy Sauce
1 Small Yellow Onion peeled and chopped
1 tbs Salt (or to your taste)
1/2 tsp brown Sugar
1 heaping tsp of Dried Oregano
1tsp black Pepper or Peppercorns
1 OR 1/2 tsp Cumin
*1+1/2 Cups of Olivio or Vegetable Oil
*( This means One and a half cups)
NEW* 1/2 to 1 cup of PURE ORANGE JUICE
OPTIONAL
1 TBS OF PAPRIKA
1-3 tbs of Achiote
1 tbs Red Wine Vinegar
3-5 tbs Light Soy Sauce
1 Small Yellow Onion peeled and chopped
1 tbs Salt (or to your taste)
1/2 tsp brown Sugar
1 heaping tsp of Dried Oregano
1tsp black Pepper or Peppercorns
1 OR 1/2 tsp Cumin
*1+1/2 Cups of Olivio or Vegetable Oil
*( This means One and a half cups)
NEW* 1/2 to 1 cup of PURE ORANGE JUICE
OPTIONAL
1 TBS OF PAPRIKA
1-3 tbs of Achiote
Blend the ingredients in a blender so it's all combined, and pour the marinade over the Meat and rub the marinade into the Pork Belly strips. Place the meat in an air tight container and put it in the fridge to marinate overnight. The following day roast the pork in an oven for about 50 minutes or until cooked. Turning halfway through. Serve as desired.