Wednesday, 11 April 2012

Adobong Baboy ni Joy

We are back in Singapore and so is our blog which had been inactive for the past few days, and that was during the holy week.  We went back to the Philippines for a few days, that's why, for a badly needed holiday, to rest, unwind, and relax.  

What I am going to be posting for the next days are some of the specialty dishes of my sisters Joy and Kristine. And also some of the Filipino dishes that my husband and I cooked during our stay in the Philippines.

We understand that Holy Week which for some Christian Filipinos, specially the Catholics, is about fasting, which means - no eating of meats and only veggies and fishes are acceptable to be present on the dining table during these period.  We respect that and we are not against those people who observe such.  What we are trying to say is that, we hope that readers will not find the dishes we will be posting as offensive as these are all meat recipes which we have cooked during the holy week period.

Anyway, summer holiday in the Philippines is meant for us to relax and enjoy despite the blazing heat of the King Sun.  And since it was Frederick’s birthday week, we went for a swim at 9 Waves last April 6, that was last holy Friday on the Christian calendar.  9 waves is a resort located in San Mateo just a few “tumblings” (literally) away from my sister Joy’s residence.  The kids (Richie, Ambrei, Franz, and Elliana) enjoyed the water and so are the big ones (us of course).  The oldies (our parents) were not present since they were in the province.  Most of the food we brought were prepared and cooked by my siblings Joy and Kristine (Farah can’t cook wahahaha)  So I am starting with Joy’s Adobong Baboy

Joy’s adobong baboy is similar to mine in terms of fattiness and oiliness, the difference however is in the taste.  If you ask my husband and sibling they will vote in favor of Joy's adobo as against mine. I admit that her adobo is tastier and my husband likes it more than he does my adobo.  Frederick usually complains about my adobo because it is oily and fatty but despite the fact that Joy’s adobo was also “swimming in oil” like mine, my husband was able to finish a plate full of rice.   Me on the other hand, who hates pork meat because I find them tough to chew,  didn’t complain when all that was left for me to eat were the meaty parts (Farah, Joy, and Tin ate all the taba!!!)  The meat were tender and moist and tasty that I forgot how I hate eating the pork meat :-)  By the way, the color of Joy’s adobo is a pale brown unlike mine which is brown.  

Here is Joy’s Pork Adobo.  Like most people I know, Joy cook’s patyam style (measuring ingredients by estimation only)  But she told me  that the amount of the soy sauce to be used must be equal to the amount of the vinegar.  As to the amount of patis (fish sauce) to put?  It will be up to me to estimate .

Check our collections of adobo recipes here.



Pork (any part), cut into small cubes (1”) – 1 kg
Soy Sauce (Datu Puti)
Fish Sauce
Cane Vinegar
White Sugar – 1 tsp
Garlic, crushed – 5 cloves
Red Onion or Lasuna , diced – 1 medium
Black pepper (ground or whole)
Maggi Magic Sarap
Water – just enough to cook the meat
Vegetable oil for sautéing 

Cooking Procedure

  1. Put the pork and water in a pressure cooker and boil the meat under pressure until the meat are tender.  Remove the water and set aside both the broth and the meat
  2. Heat oil (do not let the oil smoke) and sauté the garlic until it is almost brown.  Add the onion, then the pork. 
  3. Pour the pork broth on the meat and mix the rest of the ingredients.
  4. Let the mixture simmer until most of the liquids evaporated leaving only the adobo oil

Serve with hot steaming rice.

 © Fresha-licious (11April2012)

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