Enjoy this spectacular pork loin al pastor with a delicious and balanced slightly sweet flavor with Kikkoman Teriyaki Sauce. This pork recipe becomes an excellent option for sharing with family.
5 guajillo chiles, clean, without tail or seeds, hydrated in hot water
2 ancho chiles, clean, without tail or seeds, hydrated in hot water
1/4 cups pineapple, natural, in cubes
45 grams achiote, in paste
1/4 onions
2 cloves garlic, without skin
1 teaspoon oregano
1 teaspoon cumin, whole
2 cloves
3 allspice berries
2 tablespoons vegetable oil, for the filling
2 cups chorizo, crumbled, for the filling
1 cup onion, diced medium, for the filling
1 cup green bell pepper, for the filling
2.5 kilos pork loin, open, ready to fill
2 cups pineapple, cut into triangles
vegetable oil, for greasing
2 cups pineapple, natural, diced, for serving
3 serrano chiles, finely chopped, for serving
1/2 cups onion, finely chopped, for serving
1/2 cups cilantro, finely chopped, for serving
1 tablespoon apple cider vinegar, for serving
2 tablespoons lime juice, seedless, for serving
salt, for seasoning
pepper, ground, for seasoning
Preparation
1h 20 mins
55 mins
Low
For the adobo: Blend the roasted tomato with the hydrated guajillo chili, the hydrated ancho chili, the pineapple, Kikkoman® Teriyaki Sauce, achiote, onion, garlic, oregano, cumin, cloves, allspice, and enough salt until you get a homogeneous sauce. Set aside.
For the filling: Fry the chorizo along with the onion in a skillet with hot vegetable oil and the green bell pepper over medium-low heat, season with salt and pepper, pour in a bit of the adobo sauce (approximately 3 tablespoons) and cook until the sauce evaporates as much as possible, but without sticking. Let cool slightly and set aside.
Lay the pork loin on a board and fill with the previous preparation, roll it up and tie it with the help of hemp string, making a knot at one end, but without tightening too much. Continue making loops that wrap around the piece of meat one after another until finishing at the other end with a knot. Finally, season the roll with salt and pepper.
Preheat the oven to 200 °C.
Place the roll in a previously greased baking dish with vegetable oil, cover completely with the adobo, cover with aluminum foil, and marinate for 20 minutes. After marinating, bake at 200 °C for 40 minutes. Remove from the oven, uncover, and bake for another 15 minutes, this will help it glaze more easily. Keep warm before slicing.
While the loin is baking, prepare the side dish to accompany it. Mix the pineapple with the serrano chili, onion, cilantro, apple cider vinegar, lemon juice, enough salt and pepper in a bowl. Combine and set aside in the refrigerator.
Slice the pork loin al pastor, serve accompanied by the pineapple side dish and corn tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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