Advertisement
Recipe: Adobong Baboy Adobo Pork Casserole
Similar Categories: Adobong, Baboy, Adobo, Pork, Casserole
750 g pork shoulder or leg with a little fat
cut into 5cm rectangles 2cm thick
1 1/2 tablespoons finely chopped garlic
1 bay leaf
1 teaspoon black peppercorns lightly cracked
1/2 teaspoon salt
1/2 cup rice vinegar
1 1/2 tablespoons light soy sauce
1 cup water
1 tablespoon lard or vegetable oil
1 RECIPE VARIATION
Use a combination of 500g chicken pieces -- remove
from the simmering liquid and keep aside. Brown it together with the pork
increasing the amount of lard or oil to 2 tablespoons
and 350g pork. If the chicken is cooked
before the pork
SUBSTITUTES
1/3 cup white vinegar plus 2 tablespoons water
for the rice vinegar
Mix the pork, 1 tablespoon garlic, the bay leaf, peppercorns, salt,
vinegar, and soy sauce in a pan. Marinate for 30 minutes. Bring pork
mixture to the boil, reduce heat and cover pan. Simmer until the liquid
dries up about 45 minutes, stirring occasionally. Add the water and
continue simmering until pork is tender. Drain pork well, reserving liquid.
Heat lard or oil in a wok until really hot and stir fry the pork until
golden brown. Add the remaining garlic and cook for another minute. Return
the reserved liquid to the wok and reheat. - Serve.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Adobong, Baboy, Adobo, Pork, Casserole
| Alu Tamatar Bhaji Diced Potatoes With Spices | Am Murgh Mango Chicken |
