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Pork Adobo Recipe
|Boneless lean pork||2 Pound, cut into 1 inch cubes|
|Vegetable oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Brown sugar||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs) (For The Rice)|
|Sliced celery||1 Cup (16 tbs)|
|Avocado||1 Medium, peeled and sliced|
Serving size: Complete recipe
Calories 2853 Calories from Fat 1020
% Daily Value*
Total Fat 117 g179.4%
Saturated Fat 32.7 g163.7%
Trans Fat 0 g
Cholesterol 649.1 mg
Sodium 2667.2 mg111.1%
Total Carbohydrates 238 g79.4%
Dietary Fiber 27.3 g109.3%
Sugars 35.1 g
Protein 210 g420.3%
Vitamin A 87.4% Vitamin C 79.1%
Calcium 27.9% Iron 88.7%
*Based on a 2000 Calorie diet
Add pork cubes and brown on all sides.
Add 3/4 cup water, garlic, bay leaf and salt.
Cook over low heat until meat is tender, about 1 hour.
Remove meat from pan; keep warm.
Remove bay leaf and discard.
Stir flour, chili powder, cinnamon and cloves into pan drippings.
Heat and stir several minutes, being careful not to burn.
Add 1-1/4 cups water, vinegar and brown sugar.
Cook until thickened, stirring constantly.
Skim off any excess fat.
Return meat to sauce and cover.
Simmer to blend flavors, about 10 minutes.
Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions.
Stir celery into hot cooked rice.
Serve pork over rice, garnish with avocado.