PORK ADOBO
Make and share this Pork Adobo recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
- In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
- When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
- Serve with steamed rice.
PORK TORTILLAS ADOBO - WW
These are simply the best, and they are not too spicy either, even for the little guys. It sounds complicated, but it's really simple. The recipe is from WW, and it's 6 points
Provided by JESMom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Spray a pan with nonstick cooking spray.
- Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in a small bowl. Rub all over the pork.
- Put the pork in the pan and then into the oven for about 25 minutes.
- Meanwhile, heat a large skillet over medium low heat. Swirl in the oil, then add the onions, sugar, the salt and the water. Cook uncovered, stirring occasionally, until softened and lightly browned, about 20 minutes.
- Stir in the tomato sauce and simmer, uncovered for about 5 minutes so the flavor blends. Remove from heat.
- Let the pork stand 10 minutes after removing from heat. While the pork rests, wrap the tortillas in foil and warm in the oven for about 10 minutes.
- Slice the pork and stir into the onion mixture. Spoon about 1/2 a cup of the meat mixture onto each tortilla and fold up to eat.
Nutrition Facts : Calories 434.1, Fat 13, SaturatedFat 3.6, Cholesterol 74.8, Sodium 962.1, Carbohydrate 48.2, Fiber 3.7, Sugar 8.9, Protein 30.1
PORK (CHICKEN) ADOBO
This comes from The Househusband's recipe box and he is graciously allowing me to post it. I have had experience using his recipe, but I far prefer his results over mine. The picture shows this recipe using stir-fry cut pork, which is how we ate it a couple of nights ago. It works equally well with cut up chicken thighs. We usually use boneless, skinless thighs, but it works with the skin and bone just as easily. One other thing-The Househusband hates it this way, but I make him butter my rice before he puts the meat and gravy on it because I think it cuts the tang of the vinegar just a bit. We learned this recipe from an old Filipino friend down in Los Angeles whose father cooked at the Filipino center there. Adobo is like spaghetti in that everybody has a different take on how to make it. Some recipes omit the onion. Some add bay leaves during the cooking process. I find it tedious to pull them out of the mix even with them held in a bouquet garni bag and they don't seem to add much flavor. Two more points: If you store this in the fridge overnight, the flavor is intensified with the juices having more time to permeate the meat. We have on occasion made this in a large batch for potlucks and always come home with empty dishes.
Provided by bartzturkeymom
Categories White Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
- Brown the finely diced onion and the garlic in a large pot with a little oil.
- Cut the pork or chicken into 1"x1" to 1"x3" pieces. If using bone-in, just cut away some of the larger pieces from the bone.
- Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
- Bring it to a low boil at about medium-high.
- Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
- Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn't hurt the meat and actually makes it tenderer (Probably because of the vinegar).
- With about ten minutes left, add the soy sauce.
- If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
- When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
- While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
- The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.
Nutrition Facts : Calories 608.4, Fat 28.8, SaturatedFat 8.7, Cholesterol 194.9, Sodium 1147.2, Carbohydrate 11.8, Fiber 0.9, Sugar 1.3, Protein 69.4
PORK ADOBO (VARIATION)
Typical Filipino adobo has meat in a sauce of soy sauce, vinegar, garlic, and peppercorns. This variation has coconut milk. Serve over rice. This keeps well and is even better the next day; chill, skim the fat from the top, and warm gently. (This recipe is modified from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan.)
Provided by cowpants13
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- NOTES. I use boneless country pork ribs, trim the fat, and cut into cubes about 2" square. Apple cider vinegar, sherry vinegar, or Filipino white vinegar are all fine to use. This can be a little salty; you may want to substitute low-sodium soy sauce. Yes, that's 1 whole head garlic, many cloves! Use more bay leaves if they're small. For the chile, you can leave it whole; I slice it down the middle and remove the seeds. You can add more if you like it hotter. This makes a lot of sauce, the better for ladling onto your rice!
- In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the meat generously with salt and pepper. Add meat to the pan (in batches if necessary) and brown well on all sides.
- Transfer meat to the pan and pour off oil. Add the vinegar to the pan and scrape up any sticky bits. Return meat to pan.
- Add soy sauce, chicken stock, coconut milk, garlic, bay leaves, and chile. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour until meat is tender.
- Transfer ribs to a plate. Increase the heat and reduce the sauce by half. Discard the bay leaves and chile. Return meat to the pot, or arrange meat on a platter and pour the sauce on top.
Nutrition Facts : Calories 1015.9, Fat 57.6, SaturatedFat 27, Cholesterol 246.6, Sodium 4678.5, Carbohydrate 21.4, Fiber 3.2, Sugar 9.4, Protein 96.8
WW 5 POINTS - PORK ADOBO
Make and share this Ww 5 Points - Pork Adobo recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine pork, water, vinegar, soy sauce, bay leaf, and salt in med saucepan.
- Let stand 30 minute.
- Bring mixture to a boil.
- Reduce heat and simmer, covered, til meat is very tender, about 1 hours.
- Remove bay leaf before serving.
TORTILLAS WITH GRILLED ADOBO PORK AND PINEAPPLE
Steps:
- Make adobo:
- Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
- In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
- Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
- Make Pork
- In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
- Preheat grill (medium heat) or broiler.
- Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
- Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
- Make chive oil
- In blender puree oil and chives until smooth. Set aside.
- Make tomatillo Sauce
- In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
- Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
- Make tortillas
- In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
- Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
- Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap-the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
- To serve
- Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.
CATHY'S PORK ADOBO
Make and share this Cathy's Pork Adobo recipe from Food.com.
Provided by Cathy_20
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
- Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
- Take out the pork from the sauce.
- Sprinkle sugar over pork then fry until brown in hot oil.
- Put back in the sauce then simmer for 10 minutes.
Nutrition Facts : Calories 633.6, Fat 41.9, SaturatedFat 13.2, Cholesterol 150, Sodium 1115, Carbohydrate 7.9, Fiber 0.6, Sugar 2, Protein 52.6
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