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Before you jump to Pork Adobo recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.
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Yogurt is a snack many individuals take for granted. Eating yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt helps make a wonderful snack, nevertheless. Along with calcium, it’s a good supplier of aminoacids and vitamin B. Yogurt is typically eaten to help maintain the digestive system because it is so easily digestible by most people. Yogurt unites beautifully with nuts and seeds. This decreases your sugar absorption without reducing the taste of your snack.
A large assortment of easy health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to pork adobo recipe. To make pork adobo you need 17 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to prepare Pork Adobo:
- You need 1-1/2 kilos Pork Country Style (cut accordingly)
- Provide 1 liter Chicken Broth
- Take 1/2-3/4 cups balsamic vinegar
- Get 1 tsp to "1 and a half tsp" Crush black pepper
- Prepare 2-3 tbsp brown sugar
- Provide 1 head garlic crushed
- Provide 3-4 onions medium to big size
- Provide 2-3 bay leaves
- Provide 1/2 tsp oregano
- Use 1 large green or red pepper
- Provide 2 tbsp patis or to taste
- You need Ingredients according to how much meat, 1 or 1 and a half kilo
- Take 2 tbspToyo (optional)
- Get 2 tbsp Oyster sauce (optional)
- Provide Toyo and oyster sauce optional esp when using balsamic vinegar
- Prepare Banana blossoms (washed and soak in 1 cup water), =optional=
- Prepare LIVER SPREAD can also be added during the simmering
Instructions to make Pork Adobo:
- Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color.
- Set aside meat. Sautee garlic and "half of onions". Mix well until combined.
- Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins.
- Pour chicken stock.
- Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce.
- Check for meat tenderness. Fats should be jelly-like texture.
- If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender.
- Add the banana blossoms if desired. It has to be pre-soaked.
- Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish.
- Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar.
- After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor)
- Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing.
- Season with patis. Continue to pan fry until done.
- Ready to serve. Reheat before serving so it won't be greasy.
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