Carne de cochino en adobo - pork adobado
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Pork in small pieces (square ones) |
| 2 | Garlics complete | |
| 1 | Hot pepper (red one) we call it \"pimienta colorada\" (please put some water in fire and keep this pepper during 2 mins) | |
| 4 | Black pepper grains (up to 5) | |
| 1 | Spoon of red paprika powder | |
| Olive oil | ||
| Vinegar | ||
| Salt (marine) | ||
| Selected (no in bouquet) of laurel + thyme + oregano | ||
Directions
To prepare the adobo: in a mortar put the garlics, red hot pepper, salt and some pepper grains. and crush well. When is done, add the laurel, thyme and oregano with a spoon of pimenton-red paprika powder- oil and vinegar....
doing to oneself's taste... The quantity of above adobo is to cover the 2 kgs of meat. Cover the meat with this adobo and keep it for 12 hours... And fry it.
Posted to FOODWINE Digest by ksd <supplies@...> on Sep 18, 1997