PORK ADOBO
Pork adobo is a quintessential Filipino dish. It's a meat dish consisting of a dark, salty and tangy sauce.
Provided by Liza Agbanlog
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet; rotate to coat sides of skillet. Add pork pieces and cook until meat is browned.
- Add garlic and sauté for a minute. Add soy sauce, vinegar, bay leaf, pepper and water.
- Bring to a boil, reduce heat and simmer for 45 minutes, covered, or until pork are tender. (Watch it carefully. Don't let it dry out.) Add water ½ cup at a time several times until pork meat is tender and the desired amount of sauce has been reached. Stir in honey or brown sugar.
- Serve over steamed rice.
- Enjoy!
Nutrition Facts : Calories 239.93 kcal, Carbohydrate 4.94 g, Protein 23.39 g, Fat 13.53 g, SaturatedFat 7.3 g, Cholesterol 74.15 mg, Sodium 948.9 mg, Fiber 0.12 g, Sugar 3.74 g, ServingSize 1 serving
PORK ADOBO RECIPE
Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors.
Provided by Bebs
Categories Main Course
Time 1h20m
Number Of Ingredients 10
Steps:
- Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.
- Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce.
- In a skillet, heat oil over medium-low and add the minced garlic. Cook garlic until golden. Remove some of the garlic from oil leaving about 1/2 in the pan and transfer the rest to a small bowl.
- Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.
- Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.
Nutrition Facts : Calories 782 kcal, Carbohydrate 4 g, Protein 14 g, Fat 77 g, SaturatedFat 26 g, Cholesterol 97 mg, Sodium 911 mg, Sugar 1 g, ServingSize 1 serving
PORK ADOBO SANDWICH WITH SAGE AIOLI
Steps:
- Puree all ingredients exept pork tenderlion in a food processor. Place tendorloin in a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for 1 hour. Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side.;
- Combine all ingredients in a small bowl and season with salt and pepper to taste.;
- ;
ADOBO SIRLOIN
Juicy top sirloin marinated in a spicy chipotle chile sauce. This meat is great by itself, but could also make great fajitas!
Provided by Tracie Commins
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
- Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
- Preheat grill for high heat.
- Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 3.7 g, Cholesterol 119.5 mg, Fat 18.8 g, Fiber 1.1 g, Protein 37.6 g, SaturatedFat 7.4 g, Sodium 428.6 mg, Sugar 0.3 g
FILIPINO PORK ADOBO
Pork in a tasty Adobo sauce is great smothered over white jasmine rice!
Provided by joy
Categories World Cuisine Recipes Asian Filipino
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.4 g, Cholesterol 89.7 mg, Fat 15.5 g, Fiber 3.1 g, Protein 35.1 g, SaturatedFat 5.8 g, Sodium 2686.7 mg, Sugar 6.4 g
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
DELICIOUS ADOBO PORK STEW
This is a sweet and sour stew that everyone will enjoy! To save time the pork can be browned up to a day ahead and refrigerated. This is even better served the following day! You can also add in a small amount of fresh ginger if desired and 2 medium onions can be used in place of the frozen pearl onions. Serve this over hot cooked rice, This stew freezes well, adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven heat oil and butter over medium heat.
- Season the pork with salt and pepper then add to oil and brown on all sides; transfer to a bowl (since there is quite a lot of pork you will have to do this in 2-3 batches).
- Add in frozen pearl onions (or onion slices if using) garlic, carrots, celery, bay leaf, cloves, cinnamon stick and dried red pepper flakes or cayenne (if using) saute for about 5-6 minutes.
- Stir in broth or water, vinegar and soy sauce; bring to a boil and stir with a wooden spoon to scrape up any browned bits in the bottom of the pan.
- Return the browned pork to the pot along with any juices from the bowl; mix to combine and season with salt and black pepper.
- Set oven to 325 degrees.
- Cover the pot and bake for about 2 hours.
- Check after 1 hour of cooking time and add in more broth or water if needed and discard the cinnamon stick, season with more salt and pepper if desired.
- The last 15 minutes of cooking time mix cornstarch with water until smooth add into the simmering stew and cook until thickened (the stew will not be very thick).
Nutrition Facts : Calories 778.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 264.4, Sodium 1246, Carbohydrate 8.6, Fiber 1.8, Sugar 3.1, Protein 79
ADOBO STEAK
Make and share this Adobo Steak recipe from Food.com.
Provided by chia2160
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all marinade ingredients.
- Put steaks in a plastic bag, pour in marinade.
- Marinate 2 hours or up to 24 hours.
- Preheat grill (these can also be broiled or made on an indoor electric grill).
- Grill steaks 10-15 minutes for medium, turning halfway through.
ADOBO PORK STEAKS WITH PEACH SALSA
Number Of Ingredients 17
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Brush the marinade on both sides of the steak. Cover the steaks with plastic wrap and refrigerate for 4 to 8 hours.TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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