November 24, 2008

Pork adobo recipe

Serves eight, maybe?

Stir in one cup of soy sauce and 3/4 cup vinegar. Add black pepper and bay leaves. Toss in three packages (each < 1 lbs) of pork chunks (the one with the fat). Heat to a rolling boil, and then let simmer for 5 hours or more until the meat is tender. Usually it will "fight back" like rubber if it isn't done yet. When it is done, it will just collapse to a poke and be very soft. Stir occasionally. Best eaten next day, stored in a refrigerator (marinating, I guess).

Untested suggestions: at least one glove of garlic per pack of pork. Boil with vinegar only and then stir in soy sauce when tender.

Alternatively, be sure to mix the liquids thoroughly first, then add in the meat (regarding the first method).

Posted by Mark Canlas at November 24, 2008 7:20 PM