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Pork Adobo
Pork Adobo

Before you jump to Pork Adobo recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can see results without having to remove foods from your diet or make huge changes immediately. Even more important than totally altering your diet is simply substituting healthy eating choices whenever you can. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. As you stick to your habit of eating healthier foods, you will find that you will not want to eat the old diet.

Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to pork adobo recipe. To cook pork adobo you need 17 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Pork Adobo:
  1. You need 1-1/2 kilos Pork Country Style (cut accordingly)
  2. Provide 1 liter Chicken Broth
  3. Use 1/2-3/4 cups balsamic vinegar
  4. You need 1 tsp to "1 and a half tsp" Crush black pepper
  5. Prepare 2-3 tbsp brown sugar
  6. Take 1 head garlic crushed
  7. Prepare 3-4 onions medium to big size
  8. Take 2-3 bay leaves
  9. You need 1/2 tsp oregano
  10. Prepare 1 large green or red pepper
  11. Use 2 tbsp patis or to taste
  12. Get Ingredients according to how much meat, 1 or 1 and a half kilo
  13. Use 2 tbspToyo (optional)
  14. Prepare 2 tbsp Oyster sauce (optional)
  15. You need Toyo and oyster sauce optional esp when using balsamic vinegar
  16. Take Banana blossoms (washed and soak in 1 cup water), =optional=
  17. Get LIVER SPREAD can also be added during the simmering
Instructions to make Pork Adobo:
  1. 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.
  2. Set aside meat. Sautee garlic and "half of onions". Mix well until combined.
  3. Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins.
  4. Pour chicken stock.
  5. 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.
  6. Check for meat tenderness. Fats should be jelly-like texture.
  7. If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender.
  8. Add the banana blossoms if desired. It has to be pre-soaked.
  9. Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish.
  10. Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar.
  11. 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)
  12. Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing.
  13. Season with patis. Continue to pan fry until done.
  14. Ready to serve. Reheat before serving so it won't be greasy.

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