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.


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”.

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

season with ground black pepper to taste

Pour 5 tbsps vinegar

pour 5 tbsps soy sauce

add bay leaf

add Garlic

stir and toss to coat the pork

add water

cover pot and simmer for 1 1/2 hours in LOW HEAT or Keep simmering over low heat until the pork is very tender.  My 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. 

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