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Pork Adobo Variation

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Ingredients

Adjust Servings:
3 tablespoons canola oil
2 1/2 lbs pork cubed
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups vinegar
1 cup soy sauce
1 (14 ounce) can chicken stock
1 (14 ounce) can coconut milk
1 head garlic peeled smashed
3 bay leaves
1 thai bird chile

Nutritional information

1015.9
Calories
518 g
Calories From Fat
57.6 g
Total Fat
27 g
Saturated Fat
246.6 mg
Cholesterol
4678.5mg
Sodium
21.4 g
Carbs
3.2 g
Dietary Fiber
9.4 g
Sugars
96.8 g
Protein
466g
Serving Size (g)
4
Serving Size

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Pork Adobo Variation

Features:
    Cuisine:

      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.)

      • 170 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      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.),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.)


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      Steps

      1
      Done

      Notes. 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!

      2
      Done

      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.

      3
      Done

      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.

      4
      Done

      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.

      5
      Done

      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.

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      John Jackson

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