Friday, October 22, 2010
Leftover Maven: Filipino Pork Adobo
I love leftovers, but my husband won't eat them.
Lucky for me that I have a particular knack for reinventing leftovers, so they are leftovers no more.
Tonight I had some leftover pork roast with linguisa that my mother-in-law made. I cut the pork into chunks, threw it into a pressure cooker with some chicken broth, soy sauce, vinegar, garlic, and ginger ... voila! Filipino pork adobo. I even mixed in the leftover gravy into the sauce. Delicious!
What did I do with the leftover linguisa? Made fried rice of course.
Leftover Maven Pork Adobo
Leftover pork roast, cut into cubes (you can use uncooked pork too)
1/2 cup soy sauce
1/2 cup rice or white vinegar
1 can chicken broth and water enough to cover meat
2-3 cloves garlic, smashed
2 coins ginger (take ginger and cut 2 slices, making "coins")
1 bay leaf
Freshly ground pepper
Add everything in a pot except ketchup and bring to simmer. Cover and cook until pork is tender.
Remove pork from liquid and pat dry with paper towels. Bring remaining liquid to a boil and let it reduce by 1/2. Brush pork lightly with ketchup.
Heat a skillet over medium heat until hot. Add a little oil. Pan fry pork until it's browned and a little crispy. The ketchup will help the browning process.
Add pork back to the liquid and serve with white rice.