| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | kg | Pork in small pieces (square ones) |
| 2 | Garlics complete | |
| 1 | Hot pepper (red one) we call it "pimienta colorada" (please put some water in fire and keep this pepper during 2 mins) | |
| 4 | Black pepper grains (up to 5) | |
| 1 | Spoon of red paprika powder | |
| Olive oil | ||
| Vinegar | ||
| Salt (marine) | ||
| Selected (no in bouquet) of laurel + thyme + oregano |
INSTRUCTIONS
To prepare the adobo: in a mortar put the garlics, red hot pepper, salt and some pepper grains. and crush well. When is done, add the laurel, thyme and oregano with a spoon of pimenton-red paprika powder- oil and vinegar.... doing to oneself's taste... The quantity of above adobo is to cover the 2 kgs of meat. Cover the meat with this adobo and keep it for 12 hours... And fry it. Posted to FOODWINE Digest by ksd <supplies@EXT.STEP.ES> on Sep 18, 1997
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