Recipe Swap: Adobo and Po’Boys
Sgt. 1st Class Gabriel Montgomery from Fort Buckner on Okinawa submitted a couple of his favorite recipes. If you'd like to do the same, you can submit them on this website or send them to firstname.lastname@example.org.
Hi, I would like to share a recipe I recently started preparing. Adobo is the Spanish word for marinade or seasoning. In the Phillipines, adobo is a comfort dish which is prepared with either chicken, pork, or beef cubes. The recipe I tried was delicious and very easy to make. - Gabriel
*3 lbs pork cubes (ribs or belly)
* ½ medium yellow onion sliced or diced
* 4 large garlic cloves, minced
* 3T canola oil
* 1/3 cup white vinegar
* 1/3 cup water
* ¼ cup soy sauce or more for taste
* ½ tsp black pepper
* 1 bay leaf
1. Sauté garlic in canola oil for 2/3 minutes on med-hi heat.
2. Add pork and combine thoroughly, cook for 5-7 min.
3. Add water and bay leaf, reduce heat to med, cover and cook for 35-40 min
(add water if needed).
4. Add vinegar, do not stir, cook for 5-7 minutes until bitterness cooked out.
5. Add onions, black pepper, and soy sauce and cook til sauce reduces to thin
gravy (about 5-7 min).
6. Serve over rice.
Yields 6-8 servings.
Catfish Po’Boys is a good tail-gating recipe for the die-hard college football fans. It’s easy, cheap, and fun to make. -Gabriel
* 4 Med catfish fillets
* 2 cups Zatarain’s fish fry
* Canola oil
* Hoagie rolls
* Tartar sauce
1. Slice four medium catfish fillets into 1-2 inch strips.
2. Coat the fillets with Zatarain’s fish fry (add a little cayenne if you like it spicy).
3. Fry the strips for 10-12 minutes in canola oil at about 350F.
4. Split and butter hoagie rolls and toast in cast iron skillet or in broiler.
5. Add a little tartar sauce to both sides of the hoagie bun, add fish and top with your favorite toppings.
Check out the recipe for strawberry bruschetta, another tasty submission from our reader in Okinawa.