John Myers
Adobo with Mashed Beans, Rice and Caramelized Sweet Potatoes
The perfect adobo with mashed beans, rice and caramelized sweet potatoes recipe with a picture and simple step-by-step instructions.
- 300 g Pallares (white beans), soaked
- 3 Pc. Onions
- 1,4 kg Pork tenderloin
- 250 ml Red chili paste (Aji panca)
- 4,5 tbsp Pressed garlic
- 1,5 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Achiote powder
- Salt
- Pepper
- Oil
- 250 ml White wine vinegar
- 125 ml Red wine
- 1 l Beef stock
- 500 ml Rice
- 5 Pc. Sweet potatoes
- 1 Pc. Orange
- 1 Pc. Cinnamon stick
- 125 ml Cane sugar
- 1 tsp Butter
- Peel off the outer shell of the soaked Pallares. Put the beans in a saucepan. Cover with water and cook until tender. Better to add a little less water and add more as needed. Chop 1 onion and sauté in a pan, add 1 tablespoon of garlic and 0.5 tablespoon of cumin and sauté a little without burning it. Pour the cooked onion mixture into the pot with the beans and continue cooking until the beans dissolve and a puree is formed. It is not necessary to process the beans with the hand blender, they disintegrate by themselves when stirred. Season to taste with salt and pepper. Let the pot rest.
- Mix the chili paste, 3 tablespoons of garlic, 1 tablespoon of cumin, 1 teaspoon of salt, paprika and achiote powder. Massage the pork fillets with half of the mixture and marinate in the refrigerator for 1 hour.
- In the meantime, peel the sweet potatoes and place in a saucepan. Cover with water. Add orange juice, cinnamon and sugar. Bring to a boil over medium heat. Turn the sweet potatoes every now and then. When they are done, remove them from the liquid. Let the liquid boil further until a syrup forms, add butter. Then put the sweet potatoes back in the pot and turn them in the syrup.
- Sear the pork fillets in a saucepan with a little oil on all sides. Take out and place on a baking sheet. Chop 2 onions. Sauté in the same saucepan as the meat. Add the remaining half of the chilli mixture, deglaze with wine, vinegar and stock. Let the sauce simmer until it reaches the desired consistency. Season to taste with salt and pepper.
- Put some oil in another saucepan. Briefly sauté 0.5 tbsp garlic and 1 teaspoon salt without turning it brown. Add rice, mix with the garlic and fry briefly. Add 5 dl water, cover and bring to the boil. As soon as the water boils, reduce the heat to a minimum and let the rice swell. Once the liquid is soaked up, the rice is ready. Cover and let rest.
- While the rice is cooking, heat the oven to 175 degrees, stick a thermometer into the meat. Put the baking sheet in the oven and fry the meat until the core temperature has reached 71 degrees. Take the meat out of the oven and let it rest in aluminum foil for 10 minutes. After the resting time, cut the meat into thin slices. Serve with rice, puree, sweet potato and sauce.
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