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Pork In Orange And Lemon Sauce With Sweet Potatoes
(Chancho Adobado)
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| What You Need: |
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1 cup distilled white vinegar
1 tablespoon annatto (achiote) seeds, ground in a blender or pulverized with a mortar and pestle
2 teaspoons ground cumin seeds
2 teaspoons finely chopped garlic
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds lean boneless pork, cut into 1-inch cubes
2 tablespoons olive oil
2 cups water
1 cup fresh orange juice
½ cup fresh lemon juice
4 sweet potatoes, boiled, peeled and sliced ¼ inch thick
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| How To Cook: |
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1. In a large bowl, combine the vinegar, annatto, cumin, garlic, salt and pepper, and stir to mix thoroughly. Drop in the pork cubes and turn them about until they are coated with the mixture. Cover the bowl and marinate at least 6 hours at room temperature or overnight in the refrigerator.
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2. Remove the pork cubes from the marinade and set the marinade aside. Pat the cubes thoroughly dry with paper towels. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.
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3. Add the pork cubes and fry them in the hot oil, turning them on all sides until they are golden brown. Pour off and discard the fat in the pan.
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4. In its place add the reserved marinade and water, and over high heat bring the liquid to a boil, scraping into it any brown bits clinging to the bottom and sides of the pan.
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5. Reduce the heat to low, cover the skillet and simmer the pork for 45 minutes, or until it shows no resistance when pierced with the tip of a knife. Stir the orange juice and lemon juice into the sauce, simmer a moment or two, and taste for seasoning.
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6. To serve, arrange the hot sweet potato slices on a large heated platter, and pour the pork cubes and their sauce over them.
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NOTE: If the sweet potatoes were cooked before the pork, they may be kept warm in a preheated 250°F oven. Or you may transfer the pork from the skillet to a plate with a slotted spoon and reheat the potatoes in the simmering sauce for 2 or 3 minutes before placing them on the platter.
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