1 lb pork loin - cut into chunks
1 head garlic
1/4 cup soy sauce
1 tsp black pepper(freshly ground)
1/2 cup white vinegar
1 tbsp vegetable oil
Directions
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
Servings: 3 servings
Adobong Baboy (Pork Adobo) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Closer to modern times, we find two interesting books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is served today, but instead descriptions of the types of meals cooked for the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. These new foods and spices created an increase in recipe books, the majority of which are kept safe in academic collections. During the succeeding few centuries, the families of Europe competed with each other to serve the most extravagent banquests, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks were in high demand, as a result of increased literacy, people having more leisure time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Adobong Baboy (Pork Adobo) recipe.
