Oven-Roasted Pork Adobo | Weblog

Greetings from Virginia! We made it to our new dwelling in a single piece, and no worse for the wear and tear. I’m nonetheless within the strategy of organizing our new kitchen, and acclimating to my new stovetop and oven, however I determine by subsequent week’s recipe this new kitchen will really feel like previous hat to me.

Together with our different belongings, we ended up hauling up some frozen meat that we simply didn’t have an opportunity to prepare dinner by way of earlier than the large transfer. I’ve now made it my private objective to make use of all of them up by the top of the summer time–beginning with about 4 lbs of pork shoulder from my buddies at ButcherBox, which I utilized in right this moment’s recipe.

Pork Adobo is certainly one of my favourite pork dishes to make. You’ll discover an previous recipe right here on the weblog, and there’s a model of Pork Adobo in every of my printed cookbooks. As we speak’s preparation is well my easiest: you cowl and roast the pork at a low temperature for an hour to maintain it tender, then you definately uncover and roast it at a excessive temperature for an additional hour to crisp it up and scale back the sauce.

Right here’s a fast synopsis of the dish, from Paleo Takeout:

Adobo, usually thought-about the nationwide dish of the Philippines, is a technique of stewing meat in vinegar. The phrase adobo itself is linked to a Spanish methodology of preserving uncooked meat by immersing it in a mix of vinegar, salt, and paprika. When the Spanish noticed an indigenous Philippine cooking methodology involving vinegar within the sixteenth century, they referred to it as adobo, and the identify caught. The unique identify for this dish is now not identified.