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Pork adobo was a staple growing up as we had this dish at least once a month, but if memory serves correctly, we probably had this dish more often like every other week. Although I had this growing (often), I still have not tired of the aroma and the flavors.
Adobo could be made using a pork steak, pork butt roast, and even the short pork ribs, which you'll find most times in an Asian market. I have made this dish with chicken and even seafood like squid for example if you can believe that! It was pretty tasty.
This dish is very simple to prepare, it is hearty, and great when served over a bowl of steamed rice, or paired with a vegetable item like green beans, broccoli, asparagus, and surprisingly sweet corn.
Ingredients:
1 to 2 lbs of pork (large chop about bite size)
2 to 3 tablespoon of soy sauce
4 to 5 capfuls of vinegar (preferred apple cider variety but distilled, or rice wine vinegar is also fine to use)
4 to 5 cloves of garlic (minced)
1 -2 tablespoon of black pepper (you can use fresh crushed peppercorn for a stronger flavor)
6 to 8 bay leaves (crushed in two)
1 teaspoon of salt
1 tablespoon brown sugar
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