Yield: 1 Servings
|2 kilograms||Pork in small pieces (square ones)|
|2 \N||Garlics complete|
|1 \N||Hot pepper (red one) we call it \"pimienta colorada\" (please put some water in fire and keep this pepper during 2 mins)|
|4 \N||Black pepper grains (up to 5)|
|1 \N||Spoon of red paprika powder|
|\N \N||Olive oil|
|\N \N||Salt (marine)|
|\N \N||Selected (no in bouquet) of laurel + thyme + oregano|
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