Sunday, July 15, 2012

RECIPE: My Adobo

Filipino adobo is a stew or a simmer of meat or vegetables cooked with vinegar.   we also have versions using squid (adobong pusit), long beans (adobong sitaw), and water spinach (adobong kang kong).   I am sharing with you My Recipe For Adobo, the one being serve on our table.

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My secret to good taste is simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.




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Prepare the meat. Slice everything into chunks (about 1.5 inches) and put in a pot


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season with ground black pepper to taste
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Pour 5 tbsps vinegar


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pour 5 tbsps soy sauce
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add bay leaf
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add Garlic
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stir and toss to coat the pork
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add water
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cover pot and simmer for 1 1/2 hours in LOW HEAT or Keep simmering over low heat until the pork is very tenderMy secret to good taste -- simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y” and  most of the liquid has evaporated. 
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Toss gently and remove from heat. Serve with rice



INGREDIENTS

1/2 kilo pork
5 tbsp soy sauce SILVER SWAN
5 tbsp vinegar DATU PUTI
1 tsp   ground pepper
1 pc    bay leaf
4 cloves garlic sliced
1 cup  water


other variations of adobo that i've tasted:
- mixing pork with chicken
- Pop one star anise into the pot to give it a brilliant fragrance and a Chinese flavour.
- Add a peeled hardboiled egg towards the end of cooking!

- Use leftover adobo (flake the meat) for awesome fried rice, or serve it as Adobo Flakes which i shared the recipe last year.
- add 1 teaspoon brown sugar to make it sweet

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