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home > recipes > meat > pork adobo with dried cuttlefish
from Manila, Philippines 1/2 Kilo Pork Kasim, Cubed 4 - 5 pcs. medium-sized dried cuttlefish 4 tbsp soy sauce - unsweetened 5 cloves garlic, minced 1/4 tbsp Heat oil in a frying pan. Fry the dried cuttlefish until cooked but do not overcook, then set aside. In another frying pan, heat the oil well. Sautee the garlic until brown. Pour the soy sauce into the oil for about 3 seconds. Then place the pork to mix with the soy sauce and oil, then cover and allow to simmer for about 3 minutes, stirring occasionally - so that the color and aroma of the soy sauce and garlic will stick well to the pork. Add 1/2 cup of water then mix again and let it simmer. Add again 1/2 cup of water everytime the sauce is about to dry up until the meat is tender. Add 1/4 tbsp sugar to sweeten a little then simmer for a minute. Serve.

Pork Adobo with Dried Cuttlefish


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keyword: adobo
keyword: dried
keyword: cuttlefish
ethnicity: chinese
recipes for meat
recipes by yvettecpb
Email Address:
(posted September 14, 2006)

from Manila, Philippines

1/2 Kilo
Pork Kasim, Cubed
4 - 5 pcs. medium-sized dried
cuttlefish
4 tbsp
soy sauce - unsweetened
5 cloves
garlic, minced
1/4 tbsp

Heat oil in a
frying
pan. Fry the dried cuttlefish until cooked but do not overcook, then set aside.

In another
frying
pan, heat the oil well. Sautee the garlic until brown. Pour the soy sauce into the oil for about 3 seconds. Then place the pork to mix with the soy sauce and oil, then cover and allow to simmer for about 3 minutes, stirring occasionally - so that the color and aroma of the soy sauce and garlic will stick well to the pork.

Add 1/2 cup of water then mix again and let it
simmer. Add again 1/2 cup of water everytime the sauce is about to
dry up until the meat is tender. Add 1/4 tbsp sugar to sweeten a little then simmer for a minute.

Serve.


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