Pork
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Vince Vasquez on Instagram: "FRY-DAY! These easy and krispy fried pork chops only take about 10 minutes to make and they come out juicy and crisp. These thin sliced pork chops cook up so quickly and are great as a weeknight meal or fry up a bunch and you’ve got a party! 5-6 thin cut bone-in pork chops 1/2 cup cornstarch 1/2 cup flour 4 eggs beaten 1 tbsp garlic salt 1/2 tbsp onion powder Canola oil Salt and pepper 1. Start by cutting slits into edges of pork to prevent curling while frying. Season pork with salt and pepper and spread a little cornstarch over each chop to help tenderize. You can marinate this for half an hour but you don’t have to. Combine flour, cornstarch, garlic salt and onion powder. 2. Heat a shallow amount of oil in frying pan to 350°. Coat pork chops in eggs then
Bobby Guzman on Instagram: "⬇️ Save and Share Recipe ⬇️ There are probably 7,000 ways to make Filipino Adobo (that’s the number of Islands of the Philippines). This is just one. My 123 Method refers to the ratio between vinegar, soy sauce, and water to reach what I think is the perfect balance of flavors and thickness for my Adobo. With 2 lbs of pork I use 1/3 cup as the base. More meat I’d go up to ½ cup, less then ¼ cup. And if you like more broth or more dry, then adjust. I add sugar at the end not just to make it sweet, but to further balance the other strong flavors. I also love to add veggies, this time onions. Not really traditional but delish. Sometimes I add bok choy or potatoes, or coconut milk. The broth is hearty enough to take on more stuff, and rather than cook another gulay
