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Foodie Thursday

Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday, who'll be cooking up Pork Adobo! Plus there's a brand new confession and all the usual sport, money and travel news.

1 hour, 55 minutes

Last on

Thu 21 Mar 2013 17:05
麻豆社 Radio 2

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Music Played

  • Bruce Springsteen

    Glory Days

    • Bruce Springsteen - Born In The USA.
    • CBS.

  • Michael Bubl茅

    It's A Beautiful Day

    • (CD Single).
    • Reprise.
    • 1.

  • The Bonzo Dog Band

    The Intro & The Outro

    • (CD Single).
    • China Records.

  • Carrie Underwood

    Two Black Cadillacs - Live At C2C

  • 10cc

    Good Morning Judge

    • The Very Best Of 10cc.
    • Mercury.

  • Caro Emerald

    Tangled Up

    • (CD Single).
    • Grandmono.
    • 1.

  • The Doors

    Hello I Love You

    • The Doors - Greatest Hits.
    • Elektra.

  • Michael Jackson

    Beat It

    • (CD Single).
    • Epic.

  • The Rolling Stones

    Sympathy For The Devil

    • The Rolling Stones - Forty Licks.
    • Abkco.

  • Olly Murs

    Army Of Two

    • Right Place Right Time.
    • Sony.
    • 1.

  • Madness

    Michael Caine

    • Madness - Utter Madness.
    • Zarjazz.

  • Deacon Blue

    Turn

    • (CD Single).
    • Demon.
    • 1.

  • Johnny Cash

    The Night Hank Williams Came To Town

Nigel's Pork Adobo

Nigel's Pork Adobo

Pork Adobo 产测听Allegra McEvedy听from听Bought, Borrowed & Stolen (Conran听Octopus)
听
Adobo-ing is part of the National Culinary Curriculum in the听Philippines, & vinegar is the defining factor of the adobo.听听Not for the faint-hearted though, because as听well as being totally delicious, or 鈥榤asarap鈥� as they say. It鈥檚听full-on-flavour, so eat it with plain rice.
听
Serves 4-6
听
Prep time: 30 mins
Cooking time: 1hr
听
Ingredients


60ml / 2陆 fl.oz groundnut (peanut) oil
10 cloves of garlic, sliced
700g/1lb 6oz pork belly (no bones but skin on), cut into听chunks about 5 x 2.5 x 2.5cm / 2 x 1 x 1鈥�(you can ask your butcher to do this听or just go at it yourself)
2 red onions, peeled & thickly sliced
2 red or green peppers, cut into large bite-sized pieces
a good thumb of ginger, trimmed, washed & coarsely听grated
陆 tbsp paprika
250ml / 8 fl.oz white wine vinegar
125ml/ 4 fl.oz light soy sauce
6 bay leaves
1 level tbsp peppercorns
salt
听
Method

1.听 听听Heat the oil in a large, wide pan (around 25cm /听10鈥� across & at least 7cm / 3鈥� deep) over a high heat.
2.听 听听Drop in half the garlic slices, give them a听swirl & after a couple of mins when they are golden, take them out with a听slotted spoon & put on kitchen paper.
3.听 听听Keeping the heat high, add the pork pieces to听the pan & let them sizzle for about 10 mins, until golden brown.
4.听 听听When they are starting to stick to the bottom of听the pan, chuck in the onions, peppers, ginger & the rest of the garlic听(don鈥檛 worry if your pan is pretty full 鈥� it鈥檒l all collapse in time).
5.听 听听Give it all a bit of a mix, cover, turn down the听heat & cook for about 5-7 mins, giving it the odd stir, until the veg are听starting to soften.
6.听 听听Add the paprika & mix well, then pour in the听vinegar & soy, along with 500ml/17fl.oz of water.
7.听 听听Once the liquids are in there, chuck in the bay听leaves, peppercorns & a couple of big pinches of salt.
8.听 听听Bring to the boil, then turn the heat down to a听steady but busy simmer.
9.听 听听Cook & reduce for about 50-60mins, stirring听from time to time, until the liquid has a thick, coating consistency.
10.听Sprinkle听with the fried garlic before serving.

Broadcast

  • Thu 21 Mar 2013 17:05
    麻豆社 Radio 2