Cathys Pork Adobo Recipes

PORK ADOBO AS MADE BY JERI MOBLEY RECIPE BY TASTY

Steps:

• Heat the avocado oil in a deep, large skillet or medium Dutch oven over medium-high heat until shimmering. Add the onion and garlic and sauté until fragrant and the onion is translucent, 2-4 minutes.
• Add the pork and brown on all sides, 4-5 minutes.
• Add the soy sauce, ground pepper, whole peppercorns, sugar, and bay leaves and stir to combine. Pour in the vinegar without stirring, then cover the pot with a lid and let come to a boil.
• Uncover the pot, gently stir the pork, then add the water. Cover again and simmer for 45-60 minutes, until the pork is fork-tender.
• Remove the lid and cook for 15 minutes more, until the sauce has reduced. The color should be dark brown and the sauce should taste slightly tangy.
• Serve the pork over steamed Jasmine rice.
• Enjoy!

CATHY'S PORK ADOBO

Steps:

• Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
• Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
• Take out the pork from the sauce.
• Sprinkle sugar over pork then fry until brown in hot oil.
• Put back in the sauce then simmer for 10 minutes.

PORK ADOBO

Steps:

• Place the pork in a saucepan. Add vinegar, garlic, pepper salt and water. Cover and bring to a boil.
• Reduce heat to simmer until fork tender.

PORK ADOBO

Steps:

• Combine pork, garlic, soy sauce pepper and vinegar. Let stand 2 hours.
• Cook slowly in pot until tender. (30 min.).
• Transfer garlic from pot into separate pan and fry in oil until brown. Add pork, fry until brown. Drain. Add broth and garlic. Simmer 10 minutes.
• Great over rice.

PORK AND CHICKEN ADOBO

Steps:

• Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

PORK TORTILLAS ADOBO - WW

Steps:

• Preheat the oven to 450 degrees. Spray a pan with nonstick cooking spray.
• Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in a small bowl. Rub all over the pork.
• Put the pork in the pan and then into the oven for about 25 minutes.
• Meanwhile, heat a large skillet over medium low heat. Swirl in the oil, then add the onions, sugar, the salt and the water. Cook uncovered, stirring occasionally, until softened and lightly browned, about 20 minutes.
• Stir in the tomato sauce and simmer, uncovered for about 5 minutes so the flavor blends. Remove from heat.
• Let the pork stand 10 minutes after removing from heat. While the pork rests, wrap the tortillas in foil and warm in the oven for about 10 minutes.
• Slice the pork and stir into the onion mixture. Spoon about 1/2 a cup of the meat mixture onto each tortilla and fold up to eat.

PORK AND CHICKEN ADOBO

Steps:

• Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

PORK ADOBO

Steps:

• Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
• In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
• When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
• Serve with steamed rice.