Adobo Pork Shanks With Fried Rice Food

ADOBO PORK SHANKS WITH FRIED RICE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes.
• Add the veal stock, coconut milk, soy sauce, vinegar and dried chile. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours.
• Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice.
• Fried Rice:.
• Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed.
• Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes.
• Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.

MARINATED FRIED SARDINES (SARDINAS FRITAS EN ADOBO)

Steps:

• Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
• Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.