Pork Adobo with Peppercorns
|3-4 lb||pork, butt or loin or chicken breasts or thighs|
find more delicious recipes at www.porkbeinspired.com
|1/2 c||vinegar, can use rice vinegar|
|1/2 c||soy sauce|
|3||garlic cloves, crushed|
|2 Tbsp||cooking oil|
|1/4 tsp||salt, optional|
|3/4 tsp||ground pepper|
|1 Tbsp||whole peppercorns|
Pinched by martinmar, and 28 more.
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DirectionsCut up pork or chicken into 2 inch bite sized pieces and place all ingredients into slow cooker, except cooking oil. (If you don't want to strain your juices you can use a cheese cloth or tea ball to put the peppercorns in) ( I throw it all in and pick them out as I eat, I just like it that way :))
Allow everything to sit for 15 minutes.Cook on high for 3 hrs or low for 6 hrs. (Low is best as it is gentler and gives all the spices time to marry.)After its done, in keeping with the true Adobe recipe, take out the meat and place in a skillet with the oil and pan fry until browned on all sides. You do not have to do this step but I like keeping with the traditional way.Skim as much fat as you can off of the sauce and strain the sauce if you like. Serve with rice and as in the philipines, I pour some sauce over the rice. The sauce is thin but tastey. Enjoy! It is delish! I will also wrap the pork in tortillas and dip in the sauce, Yum!
I serve with fresh cut tomatoes and quartered boiled eggs, as is the tradition.