In Mexican cuisine, adobo is the seasoning / marinade while adobada is a dish of meat marinated in adobo.
This Mexican-style pork adobada is a spicy smoky stew cooked with pork belly and Mexican-style adobo sauce made with Korean chili flakes, chipotle, roasted garlic, cinnamon, thyme, oregano, vinegar, salt and sugar.
Stew? Korean chili flakes? Yes. No pretension here that this is authentic Mexican adobada. This is a fusion dish with Mexican flavors. Absolutely delicious!
Mexican-style Pork Adobada
- 1 onion peeled and chopped
- 2 whole bulbs roasted garlic peeled (see notes after the recipe)
- 1 tablespoon Korean chili flakes
- 1 teaspoon ground chipotle
- ½ cup vinegar
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon cinnamon
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Place all the ingredients for the adobo in the blender or food processor and process until pasty.
- Cut the pork belly into two-inch cubes.
- Heat the cooking oil in a thick-bottomed pot.
- Brown the pork cubes in the hot oil.
- Add the adobo and cook, stirring, until the pork cubes are coated in the seasoning.
- Pour in the broth and stir.
- Bring to the boil, lower the heat, cover the pot and cook the pork for an hour or longer.
- Taste the sauce twice or thrice during cooking, and add more salt or sugar, or both, as needed.
- If the liquid dries up before the pork is tender, add more broth, no more than a quarter cup at a time.
- The pork adobada is done when the pork is tender and the sauce has reduced to a thick paste.