Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast ...

Adobo is one of those dishes ... be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in) square. If the meat is skin-on, it cuts more easily if you put ...

Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

Owners of Atlanta dining concepts Adobo ATL, Anis Cafe & Bistro and Jose's Birria & Burgers share recipes for braised dishes: chicken adobo, birria and braised lamb shanks.

These meat-based meals, which range from chicken and mutton to pork and fish ... The rice cooker speeds up and simplifies the cooking process. The adobo will be juicy and flavourful, perfect ...

then return the meat to the sauce and coat to serve. Endlessly adaptable, the simplicity of adobo lends itself to experimentation and personal preference. Try duck, pork, fish, or prawns ...

To make the adobo, we combine a handful ... and pour some of the juices over the meat. Cut the crisped skin into pieces and scatter over the pork. Serve with the remaining juices on the side.