Cathys Pork Adobo Recipes

PORK ADOBO

Steps:

• Place the pork in a saucepan. Add vinegar, garlic, pepper salt and water. Cover and bring to a boil.
• Reduce heat to simmer until fork tender.

PORK ADOBO

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 ADOBO (VARIATION)

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.