Adobo Roast Pork with Salsa Verde

Name: Adobo Roast Pork with Salsa Verde
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 8 servings
Ingredients: 4 ounces achiote paste; 1/4 cup canola oil; 2 ounces chipotle peppers in adobo; 1 tablespoon smoked Spanish paprika; 1 teaspoon cumin seed; 3 cloves garlic; Kosher salt; One 5-pound boneless pork butt, cut into 1 1/2-inch steaks; 1/3 cup distilled white vinegar; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh oregano leaves; 2 cloves garlic; 1/2 jalapeno with seeds; 1/2 bunch fresh cilantro, roughly chopped leaves and stems; 1/2 bunch fresh flat-leaf parsley, leaves only; Kosher salt

Recipe courtesy of Aaron Brooks

Show: Man Fire Food

Episodes: Too Hot to Handle and Surf and Turf

Adobo Roast Pork with Salsa Verde

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Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

554

Total Fat

43

Saturated Fat

11

Carbohydrates

2

Dietary Fiber

1

Sugar

0

Protein

38

Cholesterol

134

Sodium

761

Total: 12 hr 30 min (includes marinating time)
Active: 30 min

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

554

Total Fat

43

Saturated Fat

11

Carbohydrates

2

Dietary Fiber

1

Sugar

0

Protein

38

Cholesterol

134

Sodium

761

Total: 12 hr 30 min (includes marinating time)
Active: 30 min

Ingredients

Adobo Roast Pork:

4 ounces achiote paste

1/4 cup canola oil

2 ounces chipotle peppers in adobo

1 tablespoon smoked Spanish paprika

1 teaspoon cumin seed

3 cloves garlic

Kosher salt

One 5-pound boneless pork butt, cut into 1 1/2-inch steaks

Salsa Verde:

1/3 cup distilled white vinegar

1/3 cup extra-virgin olive oil

2 tablespoons fresh oregano leaves

2 cloves garlic

1/2 jalapeno with seeds

1/2 bunch fresh cilantro, roughly chopped leaves and stems

1/2 bunch fresh flat-leaf parsley, leaves only

Kosher salt

Directions

For the adobo roast pork: Combine the achiote paste, oil, chipotle peppers, smoked paprika, cumin seed, garlic, 1 tablespoon salt and 1/4 cup water in a blender and puree until smooth. Pour the mixture over the pork steaks in a flat dish, cover and allow to marinate in the refrigerator overnight.
For the salsa verde: The following day, put the vinegar, oil, oregano, garlic, jalapeno, cilantro, parsley and salt to taste in a blender and blend until the mixture forms a thick sauce. Refrigerate until ready to serve.
Heat a gas or charcoal grill until hot. You want to be cooking with hot coals versus a flame. Season the pork steaks with salt and grill for 6 to 7 minutes on each side. The internal temperature should reach 155 degrees F. Let the steaks rest for 3 minutes, then cut into thin slices. Serve with the salsa verde.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Aaron Brooks, Executive Chef, Four Seasons EDGE Steak and Bar, Miami, FL

Adobo Roast Pork with Salsa Verde

Adobo Roast Pork with Salsa Verde

Adobo Roast Pork:

Salsa Verde:

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