Pork Steaks Adobo
c.1997, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 5 hr
- 4 hr
- 1 hr
- 4 servings
- 4 (8-ounce) pork sirloin, butt or shoulders steaks or chops
- 2 1/2 cups Adobo, recipe follows
- Freshly ground black pepper
- 12 Ancho chiles, wiped clean
- 1 1/2 cups white vinegar
- 2 cups water
- 1/4 cup olive oil
- 2 medium onions, thinly sliced
- 5 garlic cloves, sliced
- 1 tablespoon ground cumin
- 4 cups chicken stock
- 2 tablespoons brown sugar
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.ADOBO
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.
Yield: 1 1/2 quarts
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robin Miller