Newsletter March 2011 – Recipes from the Melting Pot: Pork Adobo, A Simple and Popular Dish from the Phillipines
March 16th, 2011 by Eric J. Ramos
IN THIS ISSUE:
Janus Legislation: The Two Faces of Immigration Reform
Don’t Be Scammed by Green Card Lottery Vultures
The DREAM Act is Alive, One State at a Time
The Radicalization of Rep. Peter King: The 21st Century Joe McCarthy?
The Faces of US Immigrants: Albert Einstein
Recipes from the Melting Pot: Pork Adobo, A Simple and Popular Dish from the Phillipines
Servings: 3
Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened.
1 lb Pork Loin – cut into chunks
1 Head of garlic
1/4 c Soy Sauce
1 tsp Black Pepper (freshly ground)
1/2 c White Vinegar
1 tbsp 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 separate 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 (Brown the pork BEFORE you add it to the soy sauce mixture in order to render more of the fat out).
Source: http://www.lakbaypilipinas.com/filipino_recipes/maindish/pork_adobo.html
