I made pork tenderloin in adobo sauce. It went like this:> cut pork tenderloin into 1 1/2 in. cubes> cook pork in dutch oven> put adobo sauce in dutch oven and mix> place Dutch oven in oven for a few hours until cooked.It came out really tender and delicious. Now I wanted to know if there are any other sauces I can make where it follows the steps? Is it possible to do it with sweet and sour sauce? Any anons here have any ideas what I can do?
literally any sauce
>>22154687if you made the adobo sauce yourself you can alter a few of the ingredients to make other mexican sauces for stewing or braising meat in dishes like guisado or chile colorado
>>22154687Sauce that you make or buy? Gochujang may fit the bill and be easy to buy.
I don’t completely remember the recipe but it I was like this>Slice pork loin into medallions>Season, flour and brown>Fry garlic, ginger, brown sugar, chilli, and soy sauce >Add pork and toss to coatIt was made with lemongrass greens and vermicelli. I can probably dig up the recipe but this is /ck/ and we all know you aren’t going to put in any effort and try something different.
I made pulled pork in goulash, it came out great
maybe we should establish a base level of whatthe fuck adobo sauce means?
>>22154847I'd like to try to make it sweeter. I have little kids and I didn't want to make it too spicy for them, and it ended up being a bit spicier than I thought. But this is an answer I was looking for
>>22154687That's basically every simple ragout.
>>22155224maybe guisado then, you'll get sweetness from the tomatoes. if you're using chile de arbol then don't, those are pretty spicy. also with pork tenderloin there isn't a lot of fat, and these sauces rely on fat rendering from cuts like pork shoulder to balance and mellow them out a bit, not only for the heat but to cut the bitterness from the peppers as well.
>>22154759>any mildly acidic sauceyou mean
>>22155372basic might actually work too but would probably taste bad
>>22155372It works with every sauce. Most sauces aren't even acidic. Especially not white ones like blanquette/fricassée.
>>22155261Normally I have pork shoulder available in the freezer, but this time around all I had was tenderloin. Then maybe I'll have to stock up on some shoulder and try this again. >>22154871It's a sauce that I make. Trying to make my meals cheaper, and buying sauce is like twice the price and usually not as good.
>>22154687Any vinegar sauce with chilis and garlic
