|Myrna dishing out the Pork Adobo |
in her beautiful coconut bowls from the Philippines.
1 1/2 cups soy sauce
1 1/2 cups white vinegar
2 cups water, more to reduce sauce consistency if necessary
20 black peppercorns
10 red peppercorns
9 bay leaves
3 Tbsp. brown sugar
2 onions, chopped coarsely (Myrna's Mom did not use onion.)
1 head garlic, chopped coarsely, OK to leave some cloves whole
1 lb. pork belly, cut into 1 inch pieces
1 lb. pork loin, cut into 1 inch pieces
|2 lbs. pork loin on the left; 1 lb. pork belly on the right.|
|Marinade is cooling.|
|Pork has been added to the marinade. |
Ready to sit overnight in the fridge.
Stir together all ingredients, except the pork, and bring to a boil. Reduce heat. Cover and let simmer for about 30 minutes. Cool. Add pork to the marinade and place in the refrigerator overnight.
Next day, remove the pork pieces from the marinade. Drain the pork pieces in a strainer, over a bowl so you don't lose any liquid. Return what does drain to the marinade.
Brown all sides of the pork in olive oil on high heat. When all the pork is browned remove from the pan and de-glaze the pan with a little marinade making sure to stir up any little pieces of pork. Add these pan drippings to the marinade.
While pork is browning bring the marinade back to a boil and then reduce heat and continue cooking until liquid is reduced by half; about 1/2 hour to 45 minutes. Return the browned pork to the marinade. Cover and continue simmering for 1 more hour or until pork is very tender. Uncover and cook for another 20-30 minutes to further thicken so the marinade becomes the luscious sauce that makes this dish so special.
|My husband, Jerry on the left and Myrna's |
husband Dick ready to start feasting!
|The trick to fluffy Jasmin rice is through |
rinsing until water flows clear before cooking.
|Yours truly giving the French style green beans a quick stir fry.|
|Myrna's using a cup to mold the rice.|
THANKS, MYRNA FOR INTRODUCING ME
TO THE WONDERFUL CUISINE OF YOUR HOMELAND!
STAY TUNED FOR MORE FUN IN THE KITCHEN!