Grilled Sofrito Pork
Latin Recipe
Meat and poultry
Dinner
Hard
50'
Sofrito, which means sauteed, is one of the most important pillars of Latin American cuisine. This aromatic and basic kitchen product; Combine the rich flavors of onions, peppers, tomato, coriander, and garlic; all combined and sautéed in olive oil. Here, our exquisite and homemade combination of sofrito is added to the pork and left to marinate throughout the night. Finally, grill and enjoy a Latin cuisine outdoors.
Ingredients
- 0.25 cup of Goya Extra Virgin Olive Oil
- 1 cup onion sliced
- 1 entire pepper
- 0.25 cup corriander
- 2 tablespoon finely chopped garlic
- 1 tablespoon of Adobo with GOYA pepper
- 1 package of Sazón Goya
- 4 medium, ripe tomatoes, cored, seeded, and finely chopped
- 907 grams boneless pork shoulder butt roast, or boneless pork loin roast, cut into 6 steaks about 1 centimeter thick
Preparation
- Heat oil in large, non-stick skillet over medium-high heat. Add onions and pepper. Cook, stirring occasionally, until vegetables soften but do not brown, 8-10 minutes. Add 2 tbsp. cilantro, garlic, 1 tsp. Adobo and Sazón. Cook, stirring, until garlic is fragrant, about 1 minute more. Add tomatoes to skillet. Cook, stirring occasionally, until moisture from tomatoes evaporates and mixture begins to thicken, about 5 minutes. Transfer sofrito mixture to non-reactive container; chill until cold. Scoop out and reserve 6 tbsp. sofrito mixture; mix with remaining cilantro. Cover and reserve in refrigerator.
- Add pork steaks to container with remaining sofrito; massage to coat completely in sauce. Cover with plastic wrap. Transfer pork to refrigerator. Marinate at least 4 hours, or up to 48 hours. Bring pork to room temperature 30 minutes before cooking.
- Heat grill to medium-high heat. Remove pork from sofrito mixture, shaking off excess. Add pork to hot-greased grill grates. Season pork with Adobo, if desired. Cook, flipping once, until pork is dark golden brown and cooked through (internal temperature of at least 140F), 17-20 minutes. Transfer pork to platter. Top with reserved sofrito mixture. Serve.
