Ingredients
1 1/4 lb pork shoulder, boneless cut into 2, cubes
1 cup ; water
1/2 cup vinegar,
2 tbsp soy sauce
6 garlic clove, minced
1/4 tsp pepper, black
4 tsp oil
Directions
On a rack in a broiling pan broil pork 6 inches from heat source until
rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water,
vinegar, soy sauce, garlic, and pepper and stir well to combine;
bring to a boil over high heat. Reduce heat, cover, and let simmer
until pork is fork tender, 30 to 40 minutes. Using slotted spoon,
transfer pork to plate; set aside. Increase heat to high and cook pan
juices, stirring occasionally, until liquid is reduced by half;
remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork
cubes and cook, turning meat frequently, until well browned on all
sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook
until sauce is heated, about 1 minute.
Weight Watchers New International Cookbook
per Valerie Whittle
Fidonet COOKING echo
Servings: 4 servings
Puerco Adobado Recipe brought to you by Recipe Ideas
Categories: Weight Watchers
The History of Recipes
Recipes as a concept can be traced back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early records were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to historians is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names for example thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including basil and rosemary. These new foods and tastes created an eruption in manuscripts on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the wealthy families of Europe competed to serve the most extravagent banquests, and as a result the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes of the day. When we get to the twentieth century, recipe publications are highly popular as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Puerco Adobado recipe.
