Pork loin in adobo (Carne de cerdo adobado) from The Cuban Table: A Celebration of Food, Flavors and History (page 178) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork needs to marinate for at least two hours or preferably overnight. Can substitute equal parts of lime and orange juice for sour orange juice.

  • jessica_iia7a3 on February 03, 2026

    Accidentally overcooked the pork slightly but still delicious. Marinade overnight.

  • FJT on February 13, 2017

    Really, really tasty. I've made this several times and it is always extremely well received.

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