Name: Pork Loin al Pastor
Prep time: 135 min
Cook time: 55 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 cup Teriyaki Kikkoman® Sauce, 340 g; 1 tomato, roasted with skin; 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.