Description
An interesting name? Yes, the name made me learn the recipe of the author of the scarlet-ohara. By the way, the dish received the Grand prize of the cooking contest. What? Stew... Stew - it and in Africa a stew. Say, every Filipino woman prepares it with the same ease that the Russian - buckwheat. But there must be a mystery in this dish! Let's unravel together?
Ingredients
-
Pork
650 g
-
Onion
1 piece
-
Garlic
3 tooth
-
Ginger
25 g
-
Soy sauce
60 ml
-
Vinegar
30 ml
-
Brown sugar
1 Tbsp
-
Bay leaf
2 piece
-
Paprika sweet
1 Tbsp
-
Carnation
6 bottle
-
Black pepper
10 piece
-
Vegetable oil
3 Tbsp
Cooking
Meat cut into medium-sized pieces, onion - half rings, garlic slices, ginger - small slices. I used fresh garlic and dried slices, 10 pieces. Pepper lightly crush with a pestle or the flat side of a large knife
Place the meat in a pan with vegetable oil and fry until light blush.
Add to meat ALL the other ingredients. Pour a tablespoon of water, cover with a lid and simmer on very low heat for 1 to 1.5 hours until the meat is tender. From time to time you can pour a little water, not more than 50 ml in all the time. Practically, the meat should be braised in a mixture of vinegar and soy sauce. Aroma stood indescribable! When the meat is tender, adjust the taste by adding soy sauce, sugar and vinegar.
Cook to garnish rice, to put our adobo and enjoy! Very tasty!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.