After more than 20 years, posts here will now only be occasional ( |
| Carne en adobo o de fiesta a la tinerfeña |
A recipe from Tenerife, that, as the name suggests, is typical for fiestas.
Ingredients:
1½ kg of pork
100 gr of oregano
2 bay leaves
100 gr of thyme
6 or 7 cloves of garlic
1 clove
1 tablespoon of salt
4 black peppercorns
1 teaspoon of paprika
Oil and vinegar
Method:
Chop the pork into cubes and place it in a bowl (porcelain, never aluminum). Mash the oregano, bay leaf, thyme, garlic, cloves, salt, black pepper and paprika in a mortar then mix with two parts of oil and one of vinegar (a quantity that will cover the meat). Pour the mixture over the pork, leaving it to marinade overnight (in a cool place or in the fridge).
The next day, fry the meat with the remains of the marinade.
