Friday, 4 March 2011

Adobo : Pork

I had published a recipe on my dry adobo a few months back and since I am on a skirmish mode today, I am posting another adobo recipe of mine.

Ok, I know that most Filipinos know how to cook adobo and have also experimented on different variations of adobo. Well, that’s precisely the reason why  I am giving away another variation for anyone to try.

Adobo, according to wikipedia is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.  The Spaniards during their regime named it adobo because the dish is similar to their marinated dish which they call adobo. Nonetheless, Adobo is still a Filipino indigenous dish.  So, with the definition provided we can say that paksiw na isda (fish cooked in garlic and vinegar) is also adobo- fish adobo?   

Adobo, is a staple food in our family dinner table next to rice.  My mama’s adobo is not oily and comes with a bit of tangy sauce, and with lots of garlic and peppercorns.  I prefer my adobo to be sauceless and oily.  We always have adobo on the table – chicken or pork or combination of both.  We have no refrigerator when we were kids, so to save on palengke time, my mama or our Lola Paring will buy 2 kilogram or more of pork or chicken and cook it as adobo that will last for 3-4 days, sometimes even longer.  The vinegar which is a preservative agent gives the dish a relatively long shelf-life (the acidity in the vinegar kills bacteria preventing the fast spoilage of the meat/food)  

Ingredients :

Pork, cubed  - 500 g

Sugar  -  2 tsp

Light soy sauce  - 10 tbsp or 8 tablespoon silverswan soy sauce

Cane or apple cider Vinegar – 10 tbsp

Water              – enough to cover the meat

Soya oil  – 2 tbsp

Garlic, chopped or diced – 6 cloves

Pepper

The level of salt varies from one brand of soy sauce to another, so add salt should it be needed .

For pork adobo, I prefer using the belly part as the amount of fat and meat are balance.  But most of the time, i just like a more fatty pork. I’m not into the meat part so much, as it’s difficult to chew and most of the time it tends to get caught and stuck in between my teeth.

Cooking Procedure :

1) Saute the garlic and meat in oil.  Do not heat the oil before adding the garlic As mentioned on my first adobo recipe post, heated oil has a detrimental effect on our health regardless if you are using “healthy” oils. 

2) Let it simmer for 5 minutes or more to allow the meat to release it’s own oil.

3)Add the water (1 cup), soy sauce, vinegar, sugar, and pepper, and stir.  Add more water enough to cover all the meat.

4) Let it cook until all the liquid evaporates leaving only the oil.  Fry the meat on it’s own oil for 2 minutes while stirring continuously.



Potato can also be added to the adobo.  Which makes me wonder, what’s the difference between a humba dish and an adobo with a sauce?



- sharosem (4March2011)

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