Bert's Burger Bowl: Carne adovada

  • Preparation Time15 mins
  • Cooking Time90 mins
  • Serves6
  • DifficultyEasy
1.25kg pork shoulder
500ml water
6 garlic cloves, peeled and roughly chopped
1 medium onion peeled and chopped
1 tbsp salt
Pinch freshly ground black pepper
Pinch dried oregano
90g red chilli pepper, coarsely chopped
75g red chilli powder
Cos lettuce, rinsed and dried, for serving
1) Cut the pork into 3cm cubes and place these in a roasting pan (approximately 30cm by 50cm).

2) Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chilli pepper and chilli powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.

3) Preheat the oven to 200C/Gas Mark 6. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until the meat is fork tender.

4) Divide the cos lettuce leaves between the six plates. Serve the pork over the lettuce leaves.

Cook's Note: This Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months. The mix used to coat the meat can be used on all roasted meats.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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