Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, cuban pork adobo salad. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Divide pineapple,black beans, and onion onto plates. Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice.
Cuban Pork Adobo Salad is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cuban Pork Adobo Salad is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook cuban pork adobo salad using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Cuban Pork Adobo Salad:
- Get 3 lb Pork tenderloin
- Take 8 oz Lemon juice
- Get 3 clove Garlic minced
- Make ready 1 tsp Ground cumin
- Prepare 1 tsp Salt
- Take 1 tsp Black pepper
- Get 1 can Sliced pineapple
- Get 16 oz Arugula, watercress, assorted baby greens and head lettuce
- Make ready 14 1/2 oz Black beans, drained and rinsed
- Get 1 small red onion
- Take 3 tbsp Olive oil
- Make ready 1 tsp Honey
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. It is considered as the Philippine's national dish because of its popularity. This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.
Steps to make Cuban Pork Adobo Salad:
- In a small bowl, whisk lemon juice, garlic,cumin, salt and pepper. Reserve 1/2 cup for dressing, refrigerate. Transfer remaining mixture to plastic bag. Add pork, seal bag and refrigerate for 1/2-1 hour. - - Preheat lightly oil grill to medium heat. Grill porkand pineapple, turning once, until meat temperature is 140-160 - about 8-11 minutes
- Place green and lettuce on plates, add beans, onion and pork, top with pineapple - - Whisk olive oil and honey into reserved dressing, drizzle on salads
I posted this with my sandwich recipe called "The Cuban," but made it again last night, not for Cubans, and decided it's worth appearing here on its own. I use a brilliant idea found in one of Jerry Traunfeld's books on cooking with herbs, to add fresh sage leaves to an ordinary adobo that also uses fresh. I made a pork loin on Sunday for cuban sandwiches. I trimmed it of most outside fat, marinated in a bottle of bitter orange (goya brand) and some If you follow these instructions and use a pork loin, do not remove the fat cap, stud the pork loin with garlic slivers or just use the adobo mojo, marinate for. Slow cooked pork shoulder gets a Cuban makeover in this delicious recipe from Saturday Kitchen.
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