Ingredients
1 1/4 lb boneless pork shoulder, 2-inch cube, s
1 cup water
1/2 cup white vinegar
2 tbsp soy sauce
6 garlic cloves, minced
1/4 tsp pepper
4 tsp vegetable oil
Directions
On a rack in 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]
Posted by Fred Peters.
Servings: 4 servings
Philippine Pork Adobo Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Weight Watchers
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into history, in fact as far back as the Egyptians, and maybe even further. In practice though, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to historians are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of cookery books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that appears on menues today, but rather recipes for the types of food served to the upper classes of that time. Over the next few hundred years, the rich and powerful families of Europe competed to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. However, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes of the day. When we get to the 20th century, cookery publications are highly popular mostly as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Philippine Pork Adobo recipe.
