Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...
Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...
Adobo is one of those dishes for which there ... This is a boldly flavoured dish and should be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in) square.
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