My buddy Bret put me on to this recipe. I went out and scoured the markets for coconut vinegar... My only regret is that I didn't make more. I used less vinegar than he suggested and it still did the job more than adequately. Tonight I had it with corn tortillas, tomatoes, and cilantro (because I had some in the fridge). And it keeps getting better with time, but it's simply not going to last that long... every time I walk by, I get some. Portion control... but not repetition control.
1 Boston butt
4 heads garlic, minced
4 shallots, minced
1 tablespoon coarse ground peppercorn
4 bay leaves
1 litre coconut vinegar
1/2 liter of water
75 grams sea salt
Put all the ingredients together and marinate for minimum 12 hours. Place pork in a shallow roasting pan with a rack and pour out some of the marinade, leaving all the vegetables and spices. Slow roast in your oven for 12 hours at 225 degrees or until it pulls apart. Serve over white rice.
Original post: http://www.gq.com/story/top-chef-paul-qui-pork-adobo-recipe
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