Pork Adobo with Coconut Milk
This recipe comes from the Philippines and is not spicy, but
very tasty. Best served with steamed white rice, this item has its origin in
Spain, where it was a pork stew. Requiring a marinade, remember to leave enough
time for the flavor to permeate the meat. I recommend putting the meat in a
Ziploc plastic bag with the marinade for two hours in the refrigerator, turning
once.
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Ingredients
serves 6-8
Pork shoulder or leg
1 kg
White vinegar
1 cup
Garlic crushed
6 cloves
Black peppercorns crushed 1 tspn
Salt
1 tspn
Stock (beef or chicken) ½ cup
Thick coconut milk
½ cup
Vegetable oil
3 tbspns |
Cooking Method
Cut pork into 5 cm cubes. Prepare the marinade of garlic,
pepper, salt and vinegar and pour over pork (see introduction).
In a large saucepan combine meat cubes and marinade and over a
moderate heat simmer till all the liquid evaporates.
Now add the stock, simmering on low heat and till all the liquid
has evaporated and the pork is slightly tender.
Pour in the coconut milk and cook over a moderate heat until the
coconut milk is completely absorbed by the meat. At this stage
add oil and fry until meat is deep brown with a slightly crisp
surface.
Serve with steamed jasmine rice.
“Baggy” omelets
Omelets are easy to prepare and cook, but if you are
catering for a large and indeterminate number of guests,
this is the easiest answer. Usually there are no choices
with food for multitudes, but this easy omelet recipe can
even be tailored to individual tastes, without disrupting
the cooking line.
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Ingredients Makes one omelet
Eggs
2
Ham, chopped
2 slices
Cheddar cheese shredded ½ cup
Onion chopped
1 tbspn
Green bell pepper chopped 1 tbspn
Fresh tomato chopped
2 tbspns
Chunky salsa
1 tbspnn
Fresh mushrooms, sliced 2 |
Cooking Method
Crack the eggs into a large re-sealable freezer bag (Ziploc).
Press out most of the air, and seal. Shake or squeeze to beat
the eggs. Open the bag, and add the ham, cheese, onion, green
pepper, tomato, salsa, and mushrooms. At this stage you can omit
certain ingredients to ‘customize’ the omelet, but remember to
write the recipient’s name on the bag before cooking. Squeeze
out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a
time into the boiling water. Cook for exactly 13 minutes. Open
the bag, and let the omelet roll out onto a plate. The omelet
should roll out easily.
