This marinade for a loin of pork is from Chile. The meat can be left as a rack or boned, stuffed and rolled before cooking. Adobo for pork is rubbed over all the surfaces and the pork is marinated overnight.
- 3–4 tbsp wine vinegar
- 3–4 tbsp olive or sunflower oil
- 2 tsp crushed fresh oregano leaves
- 1 tsp ground cumin
- 1 tbsp (or to taste) ají paste
- 4 tsp Spanish paprika
- 1⁄2 tsp salt
Dry adobo: dry rubs of this kind are widespread in the Spanish speaking Caribbean islands.
- 2 tbsp cumin seeds
- 1⁄4 cup coarse sea salt
- 1 tbsp fennel seeds
- 1⁄2 tbsp black peppercorns
- 2 tbsp dried hot chile flakes
- 1 tbsp dried oregano
Directions: dry roast the cumin till lightly coloured. Let cool, then grind with the salt, fennel, and peppercorns, and mix with the chile and oregano. Lightly coat meat or poultry to be grilled with the mixture. The adobo will preserve in an airtight jar for 3–4 months.