A follow-up to a previous post - Pork Adobo
This time, I drained (reserving the marinade after marinating the meat overnight), then cubed the pork and stir fried it quickly. Then I took it out and stir fried a mess of veggies, then reintroduced the meat and then added some of the sauce back, thickened it slightly with corn starch and *wow* – mo’ betta! I served it with fried rice and a red blend called Three Popes. It was very good.
Thanks to everyone who responded to my last cry for help. I really appreciated all the suggestions and you gave me the confidence to think outside the box on this one.