Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

It is made from pork that first is slow-cooked, shredded, fried, and then braised in a flavorful adobo sauce. This braised ...

Filipino food gets a bad rap, but I love many of the dishes: adobo ... or with raw pork. If using raw meat, it's often boiled, then grilled or pan-fried, to crisp up the pieces before being ...

From the succulent pork adobo seasoned with soy sauce ... Served over rice for an easy dinner recipe. Garlic fried rice or sinangag is a delicious Filipino fried rice made with crispy fried ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars such as coconut or palm sugar, but white wine vinegar works very nicely. It’s a sweet dish, as addictive as it is ...

That quintessential roast pork with crispy golden skin ... like how the sour soup is made. For Lechon Adobo Flakes that goes perfectly with rice and fried egg, he flakes the meat and fries it ...