Pork Adobo

Pork adobo originated in the philippines and involves simmering meat in a vinegar soy sauce and garlic prep time 5 mins cook time 1 hr 45 mins. 1 pound small green beans trimmed optional.

Chinese Pork Adobo Tau Yew Bah Salu Salo Recipes

Bring to boil over high heat.

Pork adobo. 1 teaspoon fresh ground black pepper. 2 pounds lean pork cut into 1 inch cubes. Pour remaining marinade including garlic.

Place pork belly in a pot. Cup light soy sauce. Tsp freshly ground pepper.

Combine the soy sauce garlic sugar and peppercorns in a large bowl. Cover the pot with the lid and lower heat to low. Add the soy sauce vinegar water peppercorn bay leaves brown sugar and onions.

Add water whole pepper corn and dried bay leaves then bring to a boil. In a wide heavy bottomed skillet over medium heat heat oil. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half.

1 cup water or more as needed. 1 cup distilled white vinegar. Add the pork and marinate in the refrigerator for at least 2 hours or overnight covered can be marinated in a resealable 1 gallon freezer bag.

Instructions in a bowl combine pork onions garlic bay leaves salt and pepper. Allow to a boil. 1 tbsp honey or brown sugar.

Cup white vinegar. Mix twice at regular intervals to marinate thoroughly. 1 cup soy sauce.

Add soy sauce and water and stir to combine. 1 tablespoon minced garlic. 3 cloves garlic chopped.

Add vinegar and allow to boil uncovered and without stirring for about 3 to 5 minutes. Heat the pot and put in the marinated pork belly then cook for a few minutes. 2 lbs pork belly or pork shoulder cut into bite size pieces.

Pork adobo is a tangy savory and slightly sweet dish. Instructions combine the pork belly soy sauce and garlic then marinade for at least 1 hour. 2 tbsp vegetable oil.

Filipino Pork Adobo Marion S Kitchen