When we go on holiday, be it overseas or here in the UK we more often than not will choose self catering accommodation over a hotel. We are a family that enjoy dining out, but we also don’t mind cooking (a little bit!) when on holiday. Plus I like shopping in foreign supermarkets to see all the different products! The cost of eating out can get pretty expensive if you are having to do it every day, so preparing a delicious meal at ‘home’ before you go out for the day/night when on holiday to save some cash is a good thing!
Tenerife is one of my husband’s favourite holiday destinations, although, I’ve never been there, and so, when Villa Plus approached me asking to cook a dish from one of their popular holiday destinations, I zoned into this Spanish island and picked Adobo de Cerdo (or pork in adobo sauce), which we enjoyed on a Sunday afternoon with a few extra tapas. We both love Spanish food, and miss being able to go out for tapas as our local restaurant closed down a few years ago. In fact, one of our very first dates was for tapas!
Adobo is a marinade made with paprika, oregano, salt, garlic, and vinegar. Traditionally it calls for sherry vinegar, but I struggled to find that in the shops, so I used half and half of red and white vinegar instead. I made the adobo de cerdo in my slow cooker, which makes the meat just fall off the bone. I also added some onions and carrots, which isn’t so traditional, but oh well!
- 1 – 2 white onions, peeled and chopped
- 1 – 2 carrots, peeled and chopped
- 8 garlic cloves, peeled
- 2½ tbsps sweet paprika
- 2 tbsps ground cumin
- 1 tbsp dried oregano
- 75ml white wine vinegar
- 75ml red wine vinegar
- olive oil
- 700g boneless pork shoulder, cut into chunks
- 1 kg pork ribs
- salt and freshly ground black pepper
- 200ml water
- Place the onions and carrots into the bottom of your slow cooker.
- To make the adobo, place the garlic, paprika, cumin, oregano and vinegar into a food blender, and whizz until smooth. Set to one side.
- Add a little olive oil to a large frying pan, and brown off the pork shoulder and ribs in batches.
- Season with salt and pepper and add to your slow cooker.
- Pour the adobo over the meat and add the water. Mix everything together.
- Cover and cook on high for an hour, before turning down to low for 8 hours. Adjust cooking times to suit your slow cooker as they are all different!
- Serve with rice and salad, or a selection of tapas.
By the time the adobo de cerdo was cooked, the meat was falling off the ribs and so tender. I think if I made this again I’d throw in a couple of chilli peppers to add a nice kick of heat. We ate this dish as a tapas meal with Spanish olives, Manchego cheese, Spanish tortilla and salchichon Iberico, which were leftovers from our picnic the day before. We also cooked up some christorra, which was delicious. It was a a delightful Spanish feast! You could serve it with rice and a salad, or with crusty bread to mop up the adobo sauce.