Monday, July 23, 2007

Pork Adobo

I've had a lot of fun experimenting with this recipe and have included a few variations below. It's good, but tends to taste very salty, so if you want to avoid that I'd suggest either using less soy sauce or salt or adding some slices potatoes or black beans to soak up the excess.

  • 1 1/2 pounds pork roast, cubed
  • 1/3 cup vinegar
  • 2 tablespoons soy sauce
  • 1 tsp salt
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 tablespoon sugar
  • 1/2 cup water
  • 2 tablespoons olive oil

Combine everything in large pot or crock pot, soak at least 30 minutes. Cook at least one hour over medium heat until meat is tender, or slow-cook it all day in the crock pot. I like to shred the pork and serve it like barbecue over black beans and rice or in tortillas, but you can leave the meat chunky if you prefer.
Additions that are tasty and make it more stew-like:
  • 1 large minced onion
  • 1 chopped bell pepper
  • 1-2 cans black beans
  • several sliced red potatoes

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