Pork Adobo
There are many versions of Adobo and I bet they are all very good. But, this recipe is probably the easiest yet the tastiest pork adobo you would ever make and taste. Make sure you serve it with hot steamed rice. It’s yum!
Video
Ingredients
- 2 lbs Pork shoulder
- 1 bulb Garlic (smashed, crushed, and coarsely chopped)
- 1 tbsp Black peppercorns (coarsely grounded)
- 1/2 cup White vinegar
- 3 pcs Bay leaves
- 1 cup Water
Instructions
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs. Place the bowl in the freezer before you continue.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
- Lightly flour a work surface/counter. Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc, about 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
- Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.