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| Pork Adobo |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 19 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Adobo is one of those Filipino foods that's so fascinating to cook, since its a fusion of sour/ salty/ garlicky taste and keeps good for ages.Ingredients: 1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes 1/2 cup vinegar 4 tablespoon soy sauce 1 teaspoon salt 1 onion, sliced 4 cloves garlic, minced 1 small bay leaf 1/4 teaspoon ground pepper 1 tablespoon sugar 1/2 cup water 2 tablespoon cooking oil Preparation: Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce. Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.
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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved." |
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i've try different kinds of adobo, but this one really... its great. | < Prev |
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