Pork Chops Seasoned with Adobo Recipe
Ingredients
| Pork shoulder | 6 Pound, pounded | |
| 4 large ancho chilies, lightly toasted on a dry griddle, slit, stemmed and seeded | ||
| Cumin seeds | 1/8 Teaspoon | |
| Oregano | 1/8 Teaspoon | |
| Thyme | 1/8 Teaspoon | |
| Salt | 1 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| 1/2 cup mild white vinegar or strained Seville orange juice | ||
| Lard | 2 Tablespoon | |
| Sliced onion | ||
| Shredded lettuce | ||
| Sliced radishes | ||
Directions
At least one day ahead, put the chilies in a bowl and cover them with hot water.
Let them soak for about 20 minutes, then transfer them with a slotted spoon to a blender.
Add the cumin, oregano, thyme, salt, garlic and vinegar, and blend into a fairly smooth paste.
Do not overblend.
Spread both sides of the chops with the paste and set in the refrigerator to season overnight.
On serving day, melt the lard in a skillet and fry the chops very slowly on both sides until they are well cooked— about 20 minutes, depending on the thickness of the meat.
When they have cooked through, increase the heat and brown them quickly.
Let them soak for about 20 minutes, then transfer them with a slotted spoon to a blender.
Add the cumin, oregano, thyme, salt, garlic and vinegar, and blend into a fairly smooth paste.
Do not overblend.
Spread both sides of the chops with the paste and set in the refrigerator to season overnight.
On serving day, melt the lard in a skillet and fry the chops very slowly on both sides until they are well cooked— about 20 minutes, depending on the thickness of the meat.
When they have cooked through, increase the heat and brown them quickly.
Chef
