Adobong crispy pata
Ingredients:
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
Method:
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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