Comments on: Roast “Adobo” Pork Loin a la Marketman

By: tattibz4lyf

tattibz4lyf — Fri, 14 Dec 2007 18:13:25 +0000

I love it! Thanks MM… my wife and I are really learning a lot from you…

By: mikel

mikel — Mon, 19 Nov 2007 09:06:27 +0000

love roast pork; was in baden baden, germany over weekend and had their specialty, roast pork marinated in beer served with cabbage and roast potatoes. i imagine this is brining too…only 10euros for 2 big slabs of pork+veggies! will try your adobo version. had this after spending 3 hrs at the friedrichsbad(spa). my bro. got the MM tshirts..can’t wait to get them in feb.

By: Blaise

Blaise — Mon, 19 Nov 2007 03:20:27 +0000

this looks really yummy.. in contrast with MM, I do like sweetish-strongly flavored meats.. but I don’t like them artificially flavored like many of the tocinos available..

By: myra

myra — Mon, 19 Nov 2007 00:49:44 +0000

hi, nice tips, ms. connie of pinoy cook also share that kind of idea (she got that also from steamy kitchen? i think), now i know that really work in every meat.

By: CecileJ

CecileJ — Mon, 19 Nov 2007 00:31:37 +0000

MM, looks good! Just right for my pre-Christmas binge South Beach Diet! I will have to substitute the sugar for something else, though.

Oh,I brined pork chops before grilling and they were indeed juicier (and a tad saltier) than the un-brined ones. Will adjust salt and brining time til I get it right.

By: 4btiddy

4btiddy — Sun, 18 Nov 2007 23:48:19 +0000

This looks so good. It’s like adobo/asado porkloin.

By: Silly Lolo

Silly Lolo — Sun, 18 Nov 2007 18:08:55 +0000

Verry interesting, MM. A must try for sure!
BTW, I did the Lechon Sinigang thingie and sorry to say, it did not rock my boat. Overall taste came out short and on the bland side.
Maybe I did not use enough lechon (i used 3 legs or hooves) and the dish was supposed to be for just me. My daughter laughingly tells me that my taste buds are shot because of all the stuff I try. Whatever. I will try this again with more lechon. I cut off the toenails ‘cuz they gross me out!

By: Anne :-)

Anne :-) — Sun, 18 Nov 2007 17:27:49 +0000

Wow!

I never thought pork can be done this way! Btw, MM I already written down the procedure for brining meats on your previous posts and I must say that it work wonders on our palate! Thanks!

By: kaye

kaye — Sun, 18 Nov 2007 15:36:41 +0000

i love pork especially those with the marbled fat like pork steak but never tried pork loin.. this is something i can try since hubby is avoiding fatty foods due to gall stones.. i think roast pork wouldn’t be that too much of a cholesterol magnet, after it has rendered fat and juices, i think this recipe would be good for the hubby.. thanks MM!

By: APM

APM — Sun, 18 Nov 2007 14:52:24 +0000

Hi Marketman,

It was great meeting you the other day. I really enjoy the results of brining pork loin prior to roasting. One thing you should consider for future experiments is using the sous vide technique on pork. This technique was developed decades a go by french chefs wanting to limit shrinkage in foie gras. It’s basically marinating the meat in a vacuum sealed plastic bag and then immersing the bag in a temperature controlled bath with an immersion circulator. When the technique is done properly the resulting tenderness is extremely tender. After this process the meat should be finished with either a torch or a broiler. I have been fortunate enough to eat fresh bacon made with this technique. It was suoerb. Your post has given me the idea to make pork belly adobo using the sous vide.