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
Written cooking instructions as a concept can be observed far back into distant history, in truth as far as the early Egyptians, and quite possibly further than that. In practice though, these, early cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians are some ancient tablets in the Sumerian language which show 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 those who drank it feel wonderful. As we move on, we have some interesting books published in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the upper classes of the period. During the following few hundred years, the upper-class families of Europe strove to offer the most extravagent banquests, and as a result cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books are greatly in demand as a result of increased literacy, people having more free time and having more money. |
We hope you enjoy this Philippine Pork Adobo recipe.
