|
Cuban Pork Adobo recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1-1/2 lbs pork shoulder or butt, cut into 1-1/2-inch cubes
1/3 cup vinegar
2 Tbsps soy sauce
1 tsp salt
3 cloves garlic, minced
1 small bay leaf
1/4 tsp pepper
1 Tbsp sugar
1/2 cup water
2 Tbsps cooking oil
Combine all ingredients except cooking oil in a pot and
let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain
and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides.
Transfer to a serving dish.
Pour off all remaining oil from skillet. Add reserved
sauce and cook for a minute or two, scraping all browned
bits sticking to the pan. Pour sauce over meat and serve.
[Variation: May be done with chicken or a combination of
chicken and pork. Beef or chicken livers may be added too
if desired].
Serves 4-6 people.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
