Pork Adobo (adobong Baboy)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 3 | Servings | |
INGREDIENTS
| 1 | lb | Pork Loin – cut into chunks |
| 1 | Head Garlic | |
| 1/4 | c | Soy Sauce |
| 1 | t | Black Pepper, freshly ground |
| 1/2 | c | White Vinegar |
| 1 | T | Vegetable Oil |
INSTRUCTIONS
Place the pork in a medium-size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. *(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a seperate pan and fry in hot oil until brown. Add the pork pieces to the garlic and the fry until brown. Drain. Add the broth to the fried pork and garlic and simmer for 10 minutes. Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out. Mark Soennichsen From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 99.8mg
Sodium: 783.1mg
Potassium: 676.7mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: 35.1g