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Thursday, April 21, 2016

Adobong crispy pata

How to make Adobong crispy pata Recipe - crispy pork shoulder adobo. By Gene Gonzales

1 kg. pork shoulder
1 tsp. curry powder
1/2 tsp. salt and 1/2 tsp. pepper
2 pcs. laurel leaves
4 cloves garlic, minced
1 pc. onion, chopped
50 grams pork, chopped
4 tbsp. vinegar
2 tbsp. soy sauce
1 laurel leaf
1/2 cup pork broth
a pinch of ground pepper
MSG to taste

1. Marinate the pork shoulder with curry powder, salt, pepper, and laurel leaves. Boil the shoulder until meat is tender.

2. Air dry for two hours by hanging on a roasting rack.

3. Deep-fry shoulder until crispy. Set aside.

4. For the sauce, sauté garlic, onion, and pork.

5. Add vinegar, soy sauce, laurel and seasonings. Simmer until reduced.
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