This one I haven’t made yet. In fact I’ve never tasted it. But you can tell by reading and looking that this Carne Adovada is a knockout. It’s a New Mexican dish of pork loin marinated in a chilis, oregano and garlic paste. Bake long time at low temp. Shred. Feast.
So you throw a big party and you serve the Three Little Piggies as hot horse dovers [sic].
- First one is a bit of this Asian-inspired ground pork served in an individual leaf of Belgian endive (or other lettuce cup).
- Second one is this Cuban Sloppy Joe served on a toast point or (better) a piece of pressed bread.
- Third one is the Carne Adovada served as suggested on a miniature warm tortilla with avodaco and melted cheddar.
Yes, it’s a lot of pork. That’s the point. We’re talking tiny portions and three VERY different flavors. Make a vegetable platter, a fruit plate, a cheese tray for balance if you must.