On 3/22/2012 6:24 PM, Bob Terwilliger wrote:
>
> Warning: Some people won't like this idea. But try adding some orange
> quarters, cinnamon sticks, and a can of sweetened condensed milk, the
> way it's done in Mexico. When you fry the pork, the caramelization gives
> a fantastic flavor.
>
> Bob

Sounds like a heck of a dish. I don't know if I can stomach the
condensed milk though.

It's interesting how pork seems to get the 2 times cooking treatment. I
like to fry pork and chicken adobo before serving and vinho d'alhos is a
favorite dish of mine from the restaurant down the street. It's a
Portuguese vinegar marinated pork dish that's boiled and then fried
crispy. My guess is that the Mexican dish is somehow related to it.