{"id":310,"date":"2012-12-28T14:01:13","date_gmt":"2012-12-28T13:01:13","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=310"},"modified":"2026-10-01T09:30:16","modified_gmt":"2026-10-01T07:30:16","slug":"schweinefleisch-adobo","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=310","title":{"rendered":"Schweinefleisch \u2013 ADOBO"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1371\" rel=\"attachment wp-att-1371\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1371\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/adobo.png\" alt=\"\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/adobo.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/adobo-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/adobo-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/adobo-768x512.png 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<p class=\"recipe-facts\">f\u00fcr ca. 8 \u2013 10 Pers.<\/p>\n<div class=\"recipe-layout\">\n<div class=\"ingredients\">\n<h2>Zutaten<\/h2>\n<ul>\n<li>Ca. 1,5 Kg. Schweinefleisch<\/li>\n<li>125 ml. Wei\u00dfweinessig<\/li>\n<li>2-3 Knoblauchzehen (nach Gr\u00f6\u00dfe und Geschmack)<\/li>\n<li>2-3 Lorbeerbl\u00e4tter<\/li>\n<li>2 EL schwarzer Pfeffer aus der M\u00fchle<\/li>\n<li>Salz<\/li>\n<li>2 EL Oliven\u00f6l<\/li>\n<li>ca. 1 Tl. fein gehackten frischen Ingwer<\/li>\n<li>100 ml. frischen Ananassaft<\/li>\n<li>100 ml. Gem\u00fcsebr\u00fche. Das Schweinefleisch (am besten aus der Schulter oder dem Nacken) in ca. 1,5 cm dicke<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>W\u00fcrfel schneiden. Die Lorbeerbl\u00e4tter zerbr\u00f6seln und die Knoblauchzehen fein hacken. Die Fleischw\u00fcrfel mit den anderen Zutaten (au\u00dfer dem Essig, der Gem\u00fcsebr\u00fche und dem Ananassaft) in einen Topf zu dem erhitzten Oliven\u00f6l geben und rundum br\u00e4unen. Den Essig dazugeben, aufkochen lassen und bei reduzierter Hitze zugedeckt ca. 1 Stunde k\u00f6cheln lassen, bis das Fleisch gar und die Fl\u00fcssigkeit verdampft ist. Dabei \u00f6fter den Deckel abheben und das Fleisch durchr\u00fchren. Die Hitze wieder heraufschalten, die Fl\u00fcssigkeiten (Gem\u00fcsebr\u00fche, Ananassaft) dazu geben und unter R\u00fchren kurz aufkochen lassen. Mit braunem Saucenbinder leicht andicken und mit Reis servieren. Salat als Beilage<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>f\u00fcr ca. 8 \u2013 10 Pers. Zutaten Ca. 1,5 Kg. Schweinefleisch 125 ml. Wei\u00dfweinessig 2-3 Knoblauchzehen (nach Gr\u00f6\u00dfe und Geschmack) 2-3 Lorbeerbl\u00e4tter 2 EL schwarzer Pfeffer aus der M\u00fchle Salz 2 EL Oliven\u00f6l ca. 1 Tl. fein gehackten frischen Ingwer 100 ml. frischen Ananassaft 100 ml. Gem\u00fcsebr\u00fche. Das Schweinefleisch (am besten aus der Schulter oder [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-310","post","type-post","status-publish","format-standard","hentry","category-hawaiianische-kuche"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-50","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=310"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/310\/revisions"}],"predecessor-version":[{"id":1372,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/310\/revisions\/1372"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}