Marinated pork adobo meat

Marinated Pork Adobada: History and Origin

Marinated pork adobada is a very popular traditional preparation in several Latin American countries, especially in Mexico, Guatemala, and El Salvador. Its origin dates back to ancient indigenous techniques and the use of local ingredients like chili peppers, garlic, and aromatic spices, which were used to preserve and enhance the flavor of the meat. In Mexico, this recipe is commonly known as "carne adobada," while in countries like Venezuela or Colombia it may have similar names but with variations in ingredients and preparation methods.

In other regions of Latin America, adobada meat may be called "carne en adobo" or simply "pork in adobo," referring to the process of marinating the meat with a mixture of chilies and spices. This recipe has evolved over time but maintains the charm and characteristic flavor that make it a highly appreciated dish at family tables and special celebrations.

How to Prepare Marinated Pork Adobada

To prepare this delicious marinated adobada, start by sprinkling the meat with salt.

Then, add the garlic and whole oregano to the blended red chili sauce.

Pour this mixture over the meat and let it marinate in the refrigerator for 6 to 8 hours or preferably overnight for a deeper flavor.

Afterward, cook the meat over low heat on the stove or in an oven at 350°F (175°C) until it is completely done, which will take approximately 1 hour.

As an additional option, you can marinate thick slices of potato along with the meat to accompany this dish.

The necessary ingredients are: pork ribs, salt, garlic, whole oregano, and blended red chili sauce.