I once asked Sandy why couldn’t you use a pork tenderloin for adobo. When I came back from Dallas I found this in the frig. It’s still in the experimental stages we are getting close to our target.


The life and times of a true knucklehead – No photos to be used without permission
I once asked Sandy why couldn’t you use a pork tenderloin for adobo. When I came back from Dallas I found this in the frig. It’s still in the experimental stages we are getting close to our target.
You must be logged in to post a comment.
because it’s too healthy, i.e. no fat. part of adobo’s “greatness” is the fatty dripping . . .