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Before you jump to Red Wine Pork Yok recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.
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From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not really that hard. A lot of it truly is simply using common sense.
We hope you got benefit from reading it, now let's go back to red wine pork yok recipe. You can have red wine pork yok using 12 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Red Wine Pork Yok:
- Provide of pork chops.
- Take of noodles.
- Get of green pepper.
- Prepare of onions.
- Take of mushrooms.
- You need of broccoli.
- Get of red wine.
- Provide of jar garlic.
- Prepare of Sazon.
- Prepare of Adobo.
- Use of black pepper.
- Get of botttle soysauce.
Instructions to make Red Wine Pork Yok:
- Boil noodles while noodles are boiling cut up onions broccoli green peppers mushrooms.
- in a pot start to simmer garlic with the red wine sauce.
- after simmering garlic and wine add all veggies you cut with soy sauce and mix in pot together put lid on and turn fire on low.
- take noodles off stove rinse and let them sit in strainer with a lid.
- start to cut thawed pork chops in to cubs keep bones if preferred.
- put pork chops in saute pan and apply the Sason adobo and black pepper cover pan.
- after pork chops are done get noodles add to big enough pot that will hold everything.
- pour the pot of veggies on to noodles mix together then pour pork chops and mix together.
- enjoy.
Pork chops are marinated, then pan-seared and simmered with a highly flavoured red wine sauce. Serve with potatoes, pasta or rice. Pork products and dishes can come in many forms, and a wide array of wines may provide ideal matches. Most grilled pork cuts are great with a rich Chardonnay, or a juicy red such as a Spanish Grenache, or a Californian Syrah, or even a gutsier Australian Gamay or fuller. Heat bacon drippings in a large skillet over medium-high heat.
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