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
It is quite feasible to trace the history of written cooking instructions way back into the distant past, certainly as far as ancient Egypt, and potentially, even further back. In practice though, these, ancient recipes were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he informs us how the ancient cooks made use of many herbs and spices, including many that are still in use today like thyme, mint and dill. Moving on, there are two recipe books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that we all know today, but rather descriptions of the types of meals served to the rich people of those days. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including basil and rosemary. These new culinary innovations prompted a surge in books on cooking, most of which are now in academic collections. By the advent of the 1900s, cooking books were highly popular mostly as a result of increased literacy, people having increased free time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Philippine Pork Adobo recipe.
