Day 20, Deo Inspired Adobo

Yesterday, went to one of the oldest butcher in town, Idsoe in Stavanger center and bought a few kilos of oxtail for a test kitchen with a partner on Monday. Got extra that I can cook for today´s meal.  wanted to do oxtail stew but I change my mind instead opt to try this recipe from a previous colleague at TGIF Ortigas.  Inspired with his Adobo recipe, and below is the final product.  Adobo is really good with a fatty pork but an oxtail is definite alternative since it is also fatty and when you cook it longer, it produces same gelatinous substance as a pork fat does. Which helps when you make adobo reduction.  According to Deo, the secret to his Adobo is loads of garlic, vinegar and fat.  Thank you to Deo for sharing his recipe in FB.  

DEO INSPIRED ADOBO

3     tablespoons    olive oil

2     bulbs              chinese garlic, minced

750  grams            oxtail

2     teaspoon         ground pepper

1      cup                vinegar 

1/2   cup                soy sauce

1      teaspoon        sugar

1      cup                chopped broccoli

1/2   cup                mushroom

Slow cook the oxtail in water for a few hours or until its fork tender.  If you have pressure cooker, you may cook the oxtail for about 30-45 minutes.

Once the oxtail is tender.  Take it out of the broth and set aside.  Saute garlic in olive oil until slightly golden brown.  Then add the oxtail and sear for a few minutes.  Pour in the vinegar in until about half of the meat is covered.  Add a generous amount of freshly grounded pepper.  Cover pan and simmer slowly under low heat.  Make sure not to stir the meat while vinegar is cooking.  In the process, the vinegar will simmer and reduce, once reduced to a quarter of its original volume.  Stir the meat and add soy sauce (amount depends on you, but as a guide, pour enough until vinegar and soy sauce mixture is brown in color).  Cover pan and increase the heat to medium and simmer until the adobo sauce has reduced or caramelized.  Added a few tablespoons of the broth from earlier to the mixture to lighten the saltiness from the soy sauce.  Also added sugar to balance the taste.  

Serve with steamed rice and garnish with blanch broccoli and mushrooms.

Day 13, Pork and Paprika Stew

Yesterday I was thinking of a dish that is easy to prepare and not too much fuss since I was not really feeling that well after a night out with work colleagues.  Since I had all the ingredients needed to make a Pork Paprika Stew, I went with that instead.

PORK AND PAPRIKA STEW

2         tbs          oil
100     grams     bacon, cubed
2         pieces    onions, cubed
1         tbs          flour
about  1 kilo      pork, cubed
2         tsp          smoked paprika powder
2         cups       red wine
3         cups       chicken broth
2-3      pieces    paprika (cubed)
3         pieces    carrots, peeled and sliced
2-3      pieces    small red chillies
salt and pepper to taste

Heat oil in a casserole to medium heat, add the bacon and sear the pork until their done.  Then add the chopped onions, chicken broth and red wine.  Let it slow cook covered for about 30 minutes.  Then add the paprika, salt and pepper, paprika powder, carrots and chillies.  Let it simmer for about 15 minutes or until the pork meat is tender.

Serve the stew on top of a steamed rice, cooked macaroni, or cooked potatoes.