INGREDIENTS
- Pork marinade:
- – 500 g of pork bondiola lower into medium cubes.
- – 50 cc of alcohol vinegar.
- – 75 cc of water.
- – 1.5 g of floor black pepper.
- – 1 bay leaf.
- – Pinch of sea salt.
- – 50 cc of soy sauce.
- – 50 g of onion in feathers.
- – 2 cloves of crushed garlic.
- – ½ cup sugar
- – 1 star anise.
- – 1 inexperienced apple.
Discover ways to put together a scrumptious FILIPINO ADOBO, a traditional dish of Filipino delicacies, from Southeast Asia. Pork bondiola cooked with vinegar, soy, onion, garlic, sugar, inexperienced apple and seasonings.
PROCEDURE:
Pork marinade:
1. In a pot over excessive warmth, add the vinegar, pepper, anise and bay leaf.
2. In the case of a boil, add the lower pork and blanch all of the pork. When every part is blanched, add the garlic, soy sauce, onion, apple, sugar, salt and water. Mingle. Place over medium warmth and canopy. It’s a must to preserve a minimal boil.
3. Cook dinner till the meat crumbles by itself. There ought to be some juice left, not a lot. Modify salt and sugar. To cut back the sauce, prepare dinner uncovered for half-hour.
4. Serve with double carolina rice: Within the Philippines, we do not use measurements to prepare dinner rice, we use our sensitivity. Nevertheless, there’s a strategy to measure the ratio of water to rice that some name the “knuckle” technique. It entails rinsing the rice thrice, leveling it out, inserting your index finger in order that it touches the floor of the rice, and including sufficient water till it reaches the primary knuckle.
5. Cook dinner with the lid on excessive, when it begins to boil, decrease it to low. Cook dinner for 20 minutes with minimal warmth, flip off the warmth, maintain the lid on for 10 minutes and stir.
