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Thursday, April 21, 2016

Adobong Tsino

How to make Adobong Tsino Recipe - "Chinese pork adobo" A variation of this dish requires an addition of radish chunks simmered 20–30 minutes before serving. This Chinese adobo (with pork ribs deboned) can be used as a filling for a Chinese snack called kuapao.

2 tbsp. oil
1 tbsp. garlic
1 tbsp. sliced ginger
1 kg. pork ribs, cut up with soft ribs,
cartilage included
3 cups chicken
3 tbsp. vinegar
1/2 tbsp. whole peppercorns
1/2 tsp. salt
1/2 tsp. patis
1/2 tsp. five-spice powder
whole sanque or star anise
3 tbsp. soy sauce
1 tsp. sugar
1/4 cup anisado or rice wine (sioktong)

1. In a wok, heat oil and stir-fry garlic and ginger together. Add meat and brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add all other ingredients together and simmer until sauce turns light or golden brown.
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