Thursday, March 11, 2010

Pork Adobo

Ingredients:

Pork in large quantity
Garlic
Salt
Peppercorn

Note: Do not add vinegar and onion for long storage.

Procedure:

1. Cut the pork into big cubes
2. Cook in big carajay with enough water, salt, garlic and peppercorns.
3. Continue to cook over low heat until meat is tender
4. When cooked, store in tibor with its own fat (mantika)

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