Pork Adobo
- Thread starter Leila
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here you go
3 lb chicken thighs
1 lb pork, cut in bite-sized pieces
1 head crushed garlic
1 bay leaf
pepper corns
1 cup white vinegar
1/2 cup shoyu(soy sauce)
5 Tbsp cooking oil (optional)
salt and pepper to taste
Put chicken and pork in cooking pan. Add garlic, vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. Boil until no more liquid is in the pan. Add the cooking oil and mix together (optional). Can use all chicken or all pork if desired.
3 lb chicken thighs
1 lb pork, cut in bite-sized pieces
1 head crushed garlic
1 bay leaf
pepper corns
1 cup white vinegar
1/2 cup shoyu(soy sauce)
5 Tbsp cooking oil (optional)
salt and pepper to taste
Put chicken and pork in cooking pan. Add garlic, vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. Boil until no more liquid is in the pan. Add the cooking oil and mix together (optional). Can use all chicken or all pork if desired.
Mexican Style Pork Adobo
5 dried ancho chilies
3 dried California chilies
2 dried pasilla chilies, if available
4 cloves garlic, minced
1 t. dried oregano
1/2 t. ground cumin
1/4 t. ground cloves
1 T. salt
1/2 C. white wine vinegar
4 lbs. pork loin steaks, cut 3/4 inch thick
Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa
Remove stems and seeds from chilies and discard. Place chilies in a saucepan and add water, just enough to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Set aside to steep for 30 minutes. Drain chilies and remove any tough pieces of peel.
Place chilies, garlic, oregano, cumin, cloves, salt, and vinegar into a blender or food processor and blend briefly to a textured puree. Spread over the meat, covering both sides. Rub in well. Cover meat and marinate in the refrigerator 1 to 3 days. (If necessary, the meat can be cooked immediately.)
Prepare charcoal fire for direct-heat grilling. When coals are ready, remove excess marinade from steaks and place meat about 6 inches above coals. Grill until well-browned on each side (about 3 to 5 minutes per side).
Marinate cubed pork, peppers, and onions in wine, lemon juice, and olive oil, then skewer and grill until golden brown.
Servings: 8 to 10.
5 dried ancho chilies
3 dried California chilies
2 dried pasilla chilies, if available
4 cloves garlic, minced
1 t. dried oregano
1/2 t. ground cumin
1/4 t. ground cloves
1 T. salt
1/2 C. white wine vinegar
4 lbs. pork loin steaks, cut 3/4 inch thick
Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa
Remove stems and seeds from chilies and discard. Place chilies in a saucepan and add water, just enough to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Set aside to steep for 30 minutes. Drain chilies and remove any tough pieces of peel.
Place chilies, garlic, oregano, cumin, cloves, salt, and vinegar into a blender or food processor and blend briefly to a textured puree. Spread over the meat, covering both sides. Rub in well. Cover meat and marinate in the refrigerator 1 to 3 days. (If necessary, the meat can be cooked immediately.)
Prepare charcoal fire for direct-heat grilling. When coals are ready, remove excess marinade from steaks and place meat about 6 inches above coals. Grill until well-browned on each side (about 3 to 5 minutes per side).
Marinate cubed pork, peppers, and onions in wine, lemon juice, and olive oil, then skewer and grill until golden brown.
Servings: 8 to 10.
1 lb Pork Loin - cut into chunks
1 Head Garlic
1/4 c Soy Sauce
1 ts Black Pepper(freshly ground)
1/2 c White Vinegar
1 tb Vegetable Oil
Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
*(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes).
Transfer pieces of garlic to a seperate pan and fry in hot oil until brown.
Add the pork pieces to the garlic and the fry until brown then Drain.
Add the broth to the fried pork and garlic and simmer for 10 minutes.
* Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out.
1 Head Garlic
1/4 c Soy Sauce
1 ts Black Pepper(freshly ground)
1/2 c White Vinegar
1 tb Vegetable Oil
Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
*(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes).
Transfer pieces of garlic to a seperate pan and fry in hot oil until brown.
Add the pork pieces to the garlic and the fry until brown then Drain.
Add the broth to the fried pork and garlic and simmer for 10 minutes.
* Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out.
