Fried Pork Adobo
A nice twist on a Hawaii favorite! Filipino pork adobo...cooked until tender, then fried up crispy before serving.
- 3-4 lbs. pork butt, but into bite sized pieces
- 1 TB vegetable oil
- 8 cloves garlic, minced
- ¼ c. brown sugar
- ½ c. Aloha shoyu
- 1/3 c. white vinegar
- 1 can (14.5 oz.) chicken broth
- Vegetable oil as needed, for frying
In a skillet over medium high heat; brown pork in oil. Add garlic and cook 1 minute. Stir in remaining ingredients and bring to a boil. Reduce heat; simmer 1 ½ hours. Drain pork pieces. In a skillet over medium heat; brown pork in oil. Serves 6.