Ingredients
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
Pork Adobo (Adobong Baboy) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are some interesting books dating from the 14th Century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the curry that we all know today, but instead descriptions of the types of food prepared for the rich and wealthy people of the time. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and spices was responsible for a torrent in manuscripts on food, most of which are kept safe in academic collections. Over the next few centuries, the powerful families of the West strove to offer the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe books are greatly in demand due to more people being able to read, more free time and a general increase in wealth. The introduction of television brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Pork Adobo (Adobong Baboy) recipe.
