freemotion
Food Guru
I am making a Puerto Rican pot roast for Sunday dinner tomorrow and as I made up the adobo (recipe from my PR SIL's grandma) I realized that it would likely lend itself well to fermenting, so I wanted to get the idea down here so I can try it next summer when the garlic and oregano is plentiful.
The basic adobo recipe:
12 cloves garlic
1 Tbsp powdered oregano
1 tsp salt
1/2 tsp pepper
1/4 c white vinegar
2 Tbsp olive oil
For a 5 lb pork roast (cheapest bone-in roast)
Cut slits in the roast with a sharp knife. Rub in adobo, cover with plastic and refrigerate overnight. (Add water if needed.)
Bake uncovered at 350 F 2-2.5 hours.
Warning to cooks: If you taste test this before serving, you may have only a bone to put on the table. Taste with caution. It is seriously amazing.
OK, now my thoughts on fermenting the adobo. I would skip the vinegar and oil and just ferment the rest, making it more like a pesto with fresh oregano and garlic and some salt, and a glug of whey. I am imagining a nice quart jar in the back of the fridge for all those wonderful pork roasts all winter after the hogs are in the freezer.
I have a shoulder roast marinating right now. It was big, so I doubled the adobo recipe and used two heads of garlic and oregano from the garden that I morter&pestled to powder it.
The basic adobo recipe:
12 cloves garlic
1 Tbsp powdered oregano
1 tsp salt
1/2 tsp pepper
1/4 c white vinegar
2 Tbsp olive oil
For a 5 lb pork roast (cheapest bone-in roast)
Cut slits in the roast with a sharp knife. Rub in adobo, cover with plastic and refrigerate overnight. (Add water if needed.)
Bake uncovered at 350 F 2-2.5 hours.
Warning to cooks: If you taste test this before serving, you may have only a bone to put on the table. Taste with caution. It is seriously amazing.
OK, now my thoughts on fermenting the adobo. I would skip the vinegar and oil and just ferment the rest, making it more like a pesto with fresh oregano and garlic and some salt, and a glug of whey. I am imagining a nice quart jar in the back of the fridge for all those wonderful pork roasts all winter after the hogs are in the freezer.
I have a shoulder roast marinating right now. It was big, so I doubled the adobo recipe and used two heads of garlic and oregano from the garden that I morter&pestled to powder it.
