In a saucepan, put pork, vinegar, 1 tablespoon garlic, bay leaves, soy sauce, salt and pepper.
Bring to a boil, then simmer, uncovered, until pork is tender (about 40 minutes; test with fork).
If the sauce is reduced, add about 1/2 cup water.
Remove meat from sauce.
Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
Serve with steamed rice.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Cut up your pork roast into 1 to 2
ragrant.
Add remaining ingredients (pork, vinegar, soy sauce, bay leaves
Put the pork and all of the remaining ingredients in a casserole or large saucepan and bring to a simmer over medium heat. Cook, uncovered, until the pork is tender, about 1 1/4 hours.
Skim and discard the fat from the surface. Taste the broth and add more vinegar, sugar, or chili oil to balance the flavors to your liking. Serve the adobo over jasmine rice.
Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.
NOTES. I use boneless country pork ribs, trim the fat, and
Cut up chicken and pork into chunk size pieces.
Put into large pot along with soy sauce, vinegar, bay leaves and pepper. Slow cook, covered, for 1 hour until meat is tender over medium heat.
Remove meat.
Add diluted cornstarch to pot.
Turn heat up to high.
Stir until thick.
Remove from heat and place meat back into pot.
Cook rice.
dges of each chop (Since pork chops have a tendency to
Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
Boil then simmer uncovered for about 10 minutes or until almost tender.
If mixture is dry, add about 1/2 cup water.
Simmer covered until completely tender.
Saute remaining garlic in hot oil until brown.
Add meat then fry until brown.
Add adobo sauce and simmer.
ix well.
Place the pork tenderloin into the water, salt
Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
Add Pork.
Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
Add Chicken and layer remaining onions on top.
Simmer until chicken is done.
Stale tortillas are best for this recipe, in any case when you
mix all the spices and water.
(including salt, pepper corn, etc.).
Marinate the chicken and pork in the mixture for about an hour.
Bring to a boil then simmer until meat is tender.
Preheat oven to 400 degrees.
Mix Shake and Bake,parmasen and italian seasoning together on a plate.
Dip one pork chop into the melted butter until evenly coated.Then dip buttered pork chop into Shake and Bake mixture.
Repeat with remaining pork chops.
Place chops on foil lined baking pan.
Bake in 400 degree oven for 20 minutes. (for 1/2 inch thick pork chops).
MMMM -- Enjoy.!
live oil.
3. Place pork loin into oven, turning and
Combine pork belly and pork loin in a large bowl.
orks, gently pull apart the pork. This should be very easy
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.