Pork Stew Philippine Style Recipe
Ingredients
| 2 to 2 1/2 lb. boneless lean pork, cut into 1 1/2- to 2-inch [4- to 5-cm.] cubes | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| Garlic bulb | 1 Pound, unpeeled | |
| Pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Water | 2 Cup (16 tbs) | |
| Lard | 1 Tablespoon | |
Directions
Place the pork in a saucepan.
Add the vinegar, garlic, pepper, salt to taste, and the water.
Cover the saucepan, bring to a boil, and cook slowly for about two hours, or until the meat is tender.
Strain the cooking broth into another saucepan and reduce it to about 4 or 5 tablespoons [60 to 75 ml.].
Separate the garlic from the pork, peel the cloves, and fry them gently in the lard until brown.
Add the pork and fry the cubes until brown.
Add the reduced broth and let the adobo simmer over low heat for about five minutes.
Add the vinegar, garlic, pepper, salt to taste, and the water.
Cover the saucepan, bring to a boil, and cook slowly for about two hours, or until the meat is tender.
Strain the cooking broth into another saucepan and reduce it to about 4 or 5 tablespoons [60 to 75 ml.].
Separate the garlic from the pork, peel the cloves, and fry them gently in the lard until brown.
Add the pork and fry the cubes until brown.
Add the reduced broth and let the adobo simmer over low heat for about five minutes.
Chef
