The Filipino Pork Adobo is a very tangy dish, the pork is simmered until fork tender until Au sec, or dried without liquid in the pot, many love this style Au sec, on the other hand I myself do not like anything dried out, and since adobo is like a braise or is in fact, depending on who you speak to, isn't braises supposed to have some kind of gravy or sauce at the end? Okay I rest my case, so all you Au sec lovers, this maybe isn't for you, because this adobo will call for some sauce at the finish line.
If you have an oven, preheat it right now to 325 deg. f
Ingredients
7-8 lbs. of pork shoulder, cut into 1 1/2 inch cubes
(Get a deep stainless steel roasting pan, add about 1/2 cup of vegetable oil, place pan over 2 burners on stove top over medium high heat, place pork cubes in side and brown meat until the juices comes out) Lower heat, make the seasonings below.
Seasonings:(Mix all together in a large mixing bowl)
Kosher Salt (eyeball it)
Fresh ground pepper corns (eyeball it)
8 cracked bay leaves
4 large jalapeno peppers
4 cups of Annato water (annato seeds mixed with water)
1/2 cup of crushed garlic
2 sticks of cinnamon
2 cups of dark soy sauce
1 cup of brown sugar
2 cups of chicken broth
5 cups of apple cider vinegar
2 cups of beer
10 fresh thinly sliced Basil leaves for garnish
1. Add mixture into roasting pan, bring to a slight boil, stir pieces around, cook for about 20 minutes on stove top.
2. Put a cover over the roasting pan, and place in the oven, cook in the oven for 2 hours.
3. Remove from oven, take the lid off, taste the gravy, adjust the salt and pepper.
Serve with white rice. Garnish plates with sliced Basil leaves.
There's a myriad of Pork and Chicken Adobo recipes, this is just one, the beer adds something to the finished product, all the ingredients will marry in the oven, and the marinade will embed in every pork cube. This can be made and cooled, and refrigerated, and reheated later on during the week. If so, the flavors will be so intense, it'll be as they say..."Nuts!"
If you have an oven, preheat it right now to 325 deg. f
Ingredients
7-8 lbs. of pork shoulder, cut into 1 1/2 inch cubes
(Get a deep stainless steel roasting pan, add about 1/2 cup of vegetable oil, place pan over 2 burners on stove top over medium high heat, place pork cubes in side and brown meat until the juices comes out) Lower heat, make the seasonings below.
Seasonings:(Mix all together in a large mixing bowl)
Kosher Salt (eyeball it)
Fresh ground pepper corns (eyeball it)
8 cracked bay leaves
4 large jalapeno peppers
4 cups of Annato water (annato seeds mixed with water)
1/2 cup of crushed garlic
2 sticks of cinnamon
2 cups of dark soy sauce
1 cup of brown sugar
2 cups of chicken broth
5 cups of apple cider vinegar
2 cups of beer
10 fresh thinly sliced Basil leaves for garnish
1. Add mixture into roasting pan, bring to a slight boil, stir pieces around, cook for about 20 minutes on stove top.
2. Put a cover over the roasting pan, and place in the oven, cook in the oven for 2 hours.
3. Remove from oven, take the lid off, taste the gravy, adjust the salt and pepper.
Serve with white rice. Garnish plates with sliced Basil leaves.
There's a myriad of Pork and Chicken Adobo recipes, this is just one, the beer adds something to the finished product, all the ingredients will marry in the oven, and the marinade will embed in every pork cube. This can be made and cooled, and refrigerated, and reheated later on during the week. If so, the flavors will be so intense, it'll be as they say..."Nuts!"
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