Estofado (humba) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 kilo: Pork loin, rind on
2 Cubes: of fermented bean,
1 tbsp: Minced Garlic,
-curd,
250 gram: Chopped onions,
125 gram: Sugar,
250 gram: White vinegar,
1/2 tsp: Black pepper,
60 milliliter: Soy sauce,
1: Bay leaf,
Directions:
Instructions:
Combine pork, garlic, onion, vinegar, and soy sauce with water to
cover in a deep saucepan. Simmer until the skin of the pork is fork
tender. mash bean curd and add to the pan with sugar, pepper and bay
leaf. Cook until sauce is thick and the pork is cooked through. slice
and serve with the sauce. From: Asian Encyclopedia of Foods and
Cooking Typed by Joell Abbott 8/94
AND MEAT COOKED THROUGH BUT NOT DRY. Submitted By ASIAN ENCYCLOPEDIA
OF FOOD On 02-05-95
Source from luhu.jp
Combine pork, garlic, onion, vinegar, and soy sauce with water to
cover in a deep saucepan. Simmer until the skin of the pork is fork
tender. mash bean curd and add to the pan with sugar, pepper and bay
leaf. Cook until sauce is thick and the pork is cooked through. slice
and serve with the sauce. From: Asian Encyclopedia of Foods and
Cooking Typed by Joell Abbott 8/94
AND MEAT COOKED THROUGH BUT NOT DRY. Submitted By ASIAN ENCYCLOPEDIA
OF FOOD On 02-05-95
Source from luhu.jp