Pork in Adobo (Adobong Baboy)(Philippines)

3 serrano or jalapeņo chiles, roasted and peeled, seeds and stems removed
4 poblano or New Mexican green chiles, roasted and peeled, seeds and stems removed
1/4 cup soy sauce
1 onion, cut into eighths
10 garlic cloves, peeled
1 cup orange juice
1/2 cup cider vinegar
1 teaspoon whole black peppercorns, ground
1 inch cinnamon stick, ground
1/2 teaspoon cumin seed, ground
1 teaspoon whole coriander, ground
3 pound pork loin
3 tablespoons vegetable oil

Place the first seven ingredients in a blender and puree. Stir in the ground peppercorns, cinnamon, cumin, and coriander.

Place the meat in a glass baking pan such as Pyrex. Pour the pureed mixture over the meat, cover with plastic wrap, and refrigerate overnight.

Pre-heat the oven to 350 degrees F. Before baking, let the meat come to room temperature for about an hour. With a butter knife, scrape the sauce off the roast and back into the pan. Drizzle the pork with the vegetable oil.

Roast the pork for 1 1/2 hours; every 20 minutes, baste the roast with the sauce in the pan.

Remove the roast to a heated platter.

Remove as much fat as possible, pour the sauce into a saucepan, and boil the sauce until it is thick and rich.

Slice the meat and serve the sauce on the side.

Adobo is considered to be the national dish of the Philippines. But, it is more than just a dish; it is a style of cooking that has numerous variations and can be made with pork or chicken or fish or vegetables.

Note: This recipe requires advance preparation.

Yield: 8 servings