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.
ragrant.
Add remaining ingredients (pork, vinegar, soy sauce, bay leaves
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.
Combine pork, corn starch, and soy sauce in a bowl. Let it sit for a bit and while you cook the vegetables.
Soften the onion and garlic in the oil for a couple of minutes, add broccoli and garlic. When broccoli is thawed, add the pork+soy mix, sesame oil, mirin or sherry, pepper, and as much water as needed to make a nice sauce. (I find pork comes out more tender if simmered than fried, which means immersing it.) Bring to a light bubble and cook 5 minutes or so, or until pork is cooked through. Serve with noodles or rice.
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.
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.
Combine pork belly and pork loin in a large bowl.
o the pot. Heat the adobo to serving temperature.
Serve
Rinse pork and set aside.
In large pot brown fat from parts of pork chunks.
When oil is hot (released from pork chunks), remove fat and saute garlic and onion.
Add pork chunks and brown, stirring periodically.
When pork has browned, drain oil and add vinegar, soy sauce and pickling spice.
Cover and set heat at medium and let pork steam.
When steaming, the meat will release its own juice.
Check periodically and stir.
When juice has turned to basically oil, adobois ready (about 20 minutes).
Drain oil and serve.
Cut chicken and pork into serving pieces.
Put in a cooking dish and add the rest of the ingredients except salt and oil. Cover and bring to a boil.
Lower heat and cook slowly until the meat is almost tender.
Add salt and oil.
Continue cooking, uncovered, stirring occasionally to prevent scorching.
Remove from fire when chicken and pork are tender and brown.
Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
Take out the pork from the sauce.
Sprinkle sugar over pork then fry until brown in hot oil.
Put back in the sauce then simmer for 10 minutes.
In a saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce.
Put in chicken and pork.
Let soak 20 to 30 minutes.
Add water and simmer uncovered until tender.
Strain sauce.
Set aside.
Brown garlic, chicken and pork in cooking oil. Return everything to saucepan, cover and simmer until sauce thickens.
Place the pork in a medium size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours.
In the same pot, cook slowly until the pork
is tender (about 30 minutes).
Transfer the pieces of garlic from the pot to a separate pan and fry in hot oil until brown.
Add the pork pieces to the garlic and then fry until brown.
Drain.
Add the broth to the fried pork and garlic and simmer for 10 minutes.
Serves 4.
Clean and slice pork into individual pieces for serving. Combine all the ingredients and let stand for 10 minutes in the frying pan.
Add enough boiling water to cover the meat, cover the pan and simmer until the water is evaporated.
Fry the meat, adding more fat if necessary.
Turn the meat to brown on both sides evenly.
Serve hot.
Serves 6.
edium-high heat. Cook the pork chops in the hot oil
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.
oil and salt; pour over pork. Cover and cook on low
Clean the pork and cut into serving pieces.
In a skillet, place the water, soy sauce, vinegar, pork, crushed garlic and peppercorns.
Simmer the mixture until the pork is done.
Cut
pork
into
serving pieces.
In a skillet, combine pork, garlic,
bay leaves, vinegar, salt and peppercorns; let stand
for 10 minutes.
Add enough water to nearly cover meat. Cover and simmer until water is evaporated, about 1 1/2 hours. Brown meat in skillet, adding more fat, if necessary.