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
Academics have proved the existence of recipes back into distant history, in fact as far back as early Egypt, and maybe even further. In practice though, these, old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. He also informs us how the ancient Romans used many aromatic flavours, including many that are still in use today such as bay, fennel and dill. As our culinary historical trip moves to more modern times there are some interesting books which appeared in the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that appears on menues today, but instead accounts of the types of food enjoyed by the rich people of those days. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in manuscripts on cooking, some of which are now in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and because of this chefs and their recipes became highly prized. However, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are greatly in demand mostly as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Adobong Baboy (Pork Adobo) recipe.
