| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Filipino |
Pork, Filipino |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Pork shoulder, boneless cut into 2" cubes |
| 1 |
c |
;Water |
| 1/2 |
c |
Vinegar, |
| 2 |
tb |
Soy sauce |
| 6 |
|
Garlic clove; minced |
| 1/4 |
ts |
Pepper, black |
| 4 |
ts |
Oil |
|
|
Weight Watchers New International Cookbook |
|
|
per Valerie Whittle |
|
|
Fidonet COOKING echo |
INSTRUCTIONS
On a rack in a broiling pan broil pork 6 inches from heat source until
rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy
sauce, garlic, and pepper and stir well to combine; bring to a boil over
high heat. Reduce heat, cover, and let simmer until pork is fork tender,
30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside.
Increase heat to high and cook pan juices, stirring occasionally, until
liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork
cubes and cook, turning meat frequently, until well browned on all sides, 4
to 5 minutes. Add reserved pan juices and stir well; cook until sauce is
heated, about 1 minute.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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