ADOBO TWIST
Filipino food which everybody loves and easy to make. Serve with a steaming cup of rice.
Provided by misch
Categories Filipino Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.
- Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 12.6 g, Cholesterol 41.1 mg, Fat 19.1 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 5.7 g, Sodium 2221.4 mg, Sugar 6.6 g
PORK TORTILLAS ADOBO - WW
These are simply the best, and they are not too spicy either, even for the little guys. It sounds complicated, but it's really simple. The recipe is from WW, and it's 6 points
Provided by JESMom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 434.1, Fat 13, SaturatedFat 3.6, Cholesterol 74.8, Sodium 962.1, Carbohydrate 48.2, Fiber 3.7, Sugar 8.9, Protein 30.1
TORTILLAS WITH GRILLED ADOBO PORK AND PINEAPPLE
Steps:
- Make adobo:
- Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
- In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
- Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
- Make Pork
- In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
- Preheat grill (medium heat) or broiler.
- Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
- Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
- Make chive oil
- In blender puree oil and chives until smooth. Set aside.
- Make tomatillo Sauce
- In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
- Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
- Make tortillas
- In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
- Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
- Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap-the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
- To serve
- Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.
PORK AND CHICKEN ADOBO
This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.
Provided by maxinne
Categories Filipino Recipes
Time 3h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g
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