Like many Filipino dishes, pork adobo is cooked with dark sugar ... Nallaine Calvo, from Filippino food stall Kubo in Belfast, shared this recipe with me. Heat the vegetable oil in a wide frying ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

For meal prep, the adobo sauce can be made up to two weeks in advance, and the cooked chicken can be stored in the refrigerator for up to three days or frozen for up to three months. When ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo ... For more recipes, go to Christopher Kimball’s Milk ...