Bert's burger bowl - carne adovada

Method

Bert's burger bowl - carne adovada

1) On a cutting board, cut the pork into 3-cm cubes and place it in a roasting pan (approximately 30 by 50-cm).

2) Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chilli pepper and chilli powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.

3) Preheat oven to 200C/Gas Mark 6. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.

4) Serve pork over romaine lettuce leaves.

Cook's Note: This Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months. This mix can be used on all griddled meats. Dry Adovada Mix is available at Bert's.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.