1/3 c Bragg's Liquid Aminos
2 T. rice vinegar or apple cider vinegar
1/3 c. ketchup
1 t. thyme
1/4 c olive oil or salad oil
1 t dry or prepared mustard
Mix thoroughly. Marinade for 24 hours in refrigerator. Cook as usual.
This is a good marinade for pork or beef particularly London Broil or flank steak. I will occasionally use this with boneless, skinless chicken breasts as well. Then I will make chicken kabobs.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, January 24, 2011
Tuesday, January 11, 2011
Easy Roast Pork Loin
1-2 pound boneless pork loin
thyme
salt
Heat oven to 400.
While heating oven, pat the pork loin dry.
One side of the pork loin will have a layer of fat. Do NOT trim that fat as it is what helps keep the loin moist throughout the roasting process.
Mix thyme and salt together. I use 2 parts thyme to 1 part salt.
Pat all over the pork loin.
Place on a rack, fat side up in an oven safe baking dish. I use either a shallow quiche like pan or even a cast iron skillet.
Cook for 10 minutes.
Reduce oven heat to 200 degrees.
Continue cooking for between 60 to 80 minutes. An instant read thermometer should register 150 when done. Remove from oven and allow to rest for 10 minutes before slicing.
Resting allows the juices of the loin to saturate the meat thoroughly. If you cut this prior, all the juices will run out and the loin will become tough and dry by the time you get it to the table.
A good accompaniment is the Braised Red and Green Cabbage.
thyme
salt
Heat oven to 400.
While heating oven, pat the pork loin dry.
One side of the pork loin will have a layer of fat. Do NOT trim that fat as it is what helps keep the loin moist throughout the roasting process.
Mix thyme and salt together. I use 2 parts thyme to 1 part salt.
Pat all over the pork loin.
Place on a rack, fat side up in an oven safe baking dish. I use either a shallow quiche like pan or even a cast iron skillet.
Cook for 10 minutes.
Reduce oven heat to 200 degrees.
Continue cooking for between 60 to 80 minutes. An instant read thermometer should register 150 when done. Remove from oven and allow to rest for 10 minutes before slicing.
Resting allows the juices of the loin to saturate the meat thoroughly. If you cut this prior, all the juices will run out and the loin will become tough and dry by the time you get it to the table.
A good accompaniment is the Braised Red and Green Cabbage.
Tuesday, January 4, 2011
Chicken Adobo
While living in the Philippines in 1990 I fell in love with Filipino food! Here is one of my favorites which we have not been able to use for sometime because of the soy sauce. BUT since finding out that our precious girl is not allergic to non-GMO soy that is found in Bragg's Amino Acids, we can make this and many other things again.
(Please note: I am not in anyway supporting the health claims espoused on this website. I just know that for us this is a good alternative to the regular soy sauce found in American grocery and specialty food stores.)
2 lbs of chicken legs with skin on
2 T oil - peanut or sesame is traditionally used although I use olive oil
2 bay leaves
3 garlic cloves, minced
1/4 c soy sauce
1/2 tsp black pepper
1 small onion, sliced - we use a sweet onion
1/2 c rice vinegar - occasionally I will use cider vinegar
2 T brown sugar
Heat pan and add oil. Add chicken, bay leaves and garlic. Saute chicken for approximately 5 minutes or until lightly browned on all sides. Remove any excess oil. Add all remaining ingredients, cover and bring to boil. Reduce heat and simmer for 20 minutes. Stir chicken occasionally to cook evenly. Serve over hot rice.
Other options:
- Boneless, skinless chicken pieces cut into 2 inch pieces and also be used BUT do NOT overcook. This will cook much faster.
- Chicken thighs can also be used following the above directions.
-Pork chops or pork loin can also be used. I use the pork chops without making them smaller. I cut the pork loin into 2 inch pieces.
-Adding additional vegetables works GREAT although traditionally adobo is served without vegetables in the mix! Add them toward the end of the cooking time. Broccoli, celery and carrots are good options as well as green and red bell peppers. They take about 10 minutes to cook in the pan OR steam them separately and add them before serving.
- Can also add some julienne ginger with the garlic for additional flavor
(Please note: I am not in anyway supporting the health claims espoused on this website. I just know that for us this is a good alternative to the regular soy sauce found in American grocery and specialty food stores.)
Chicken Adobo
(Dairy, Egg, Gluten and Soy Free)
(Note: Only gluten free if GF Soy sauce is used)
2 lbs of chicken legs with skin on
2 T oil - peanut or sesame is traditionally used although I use olive oil
2 bay leaves
3 garlic cloves, minced
1/4 c soy sauce
1/2 tsp black pepper
1 small onion, sliced - we use a sweet onion
1/2 c rice vinegar - occasionally I will use cider vinegar
2 T brown sugar
Heat pan and add oil. Add chicken, bay leaves and garlic. Saute chicken for approximately 5 minutes or until lightly browned on all sides. Remove any excess oil. Add all remaining ingredients, cover and bring to boil. Reduce heat and simmer for 20 minutes. Stir chicken occasionally to cook evenly. Serve over hot rice.
Other options:
- Boneless, skinless chicken pieces cut into 2 inch pieces and also be used BUT do NOT overcook. This will cook much faster.
- Chicken thighs can also be used following the above directions.
-Pork chops or pork loin can also be used. I use the pork chops without making them smaller. I cut the pork loin into 2 inch pieces.
-Adding additional vegetables works GREAT although traditionally adobo is served without vegetables in the mix! Add them toward the end of the cooking time. Broccoli, celery and carrots are good options as well as green and red bell peppers. They take about 10 minutes to cook in the pan OR steam them separately and add them before serving.
- Can also add some julienne ginger with the garlic for additional flavor
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