3poundsboneless porkcut in chunks; see Ingredients in Post
1tablespoon vegetable or canola oil
marinated pork chunkspatted dry
3bay leavesfresh if possible!
2red onionscut in wedges
1rocoto peppersee Ingredients in Post for substitutions
½teaspoonsea salt and fresh ground pepperto taste
Marinate the Pork
Add all marinade ingredients to a large pot/Dutch oven. Stir to combine.
Add the prepared pork chunks. Stir to combine. Cover and refrigerate 8 to 24 hours. Overnight is ideal.
Making the Pork Adobo
Remove the pork pieces from the marinade, pat them dry, and set them aside. Before adding the marinade to the blender, remove the bay leaves. Pulse until smooth.
Wipe out the liquid from the pot. Add vegetable oil over medium-high heat. Brown the pork on two sides, then pour the puréed marinade over top. Add the bay leaves back in, along with the cloves and cinnamon stick. Bring to a boil, then reduce to a simmer. Cover, and cook about 75 minutes.
Add the onion wedges, the rocoto pepper (or substitute), and salt. Simmer covered until pork is tender - about 45 minutes. Check seasoning.
To serve: Remove bay leaves, cloves, and cinnamon stick. Mash the rocoto if more heat is desired; remove if not. Serve with rice and sweet potatoes.