Long time no blog! Well if for some reason you don’t know me- the last year has been crazy! Therefore, I have not blogged much over that last year and have not blogged at all in months. The reason- We just moved around the world! We are now living in the Philippines. We’ve been here 3 weeks and I’ve already cooked 2 Filipino meals. One I learned from a dear Filipino-American friend and have been making it for years(pancit). The other is brand new and is easy so I am excited to share it with you.
This is Pork Adobo. Adobo is a style of cooking. Anything can be made “adobo” -chicken, pork, vegetables etc.. but I think the most common are chicken and pork. I’ve seen it called the traditional meal of the Philippines. I’m sure others may choose something else- but no matter what- it is one of the most popular. OK the first thing you should know is that fatty meat is king here- it’s just part of the culture and they use EVERY part of the animal too- we may have eaten pig lung, heart and face last week without knowing it. ANYWAY- this meal is made with just ordinary fatty pork. Since I live in the Philippines I was able to buy “Adobo Pork” so I knew I had the right cut. It was very fatty- which is how it is supposed to be so I left a lot of fat on but I did however cut off what looked like skin. I’m adjusting and open minded but I’m not ready for pig skin yet! In short- you need fatty chunks of pork- or just pork chunks if you can’t handle the fat. (I wouldn’t blame you but it won’t taste as good!) (I have a pict of the raw pork cooking so you can get an idea of what it looked like- but it is too large to upload right now on my slow internet- I may try later)
How to make it (It’s really easy- you should try it!)
I marinated half a kilo of the pork overnight in the following:
(1/2 a kilo may be like… 3/4 of a pound? I really have no clue though) It’s a marinade… so just keep it proportional and you’ll be fine!
3-5 cloves of chopped garlic
1 1/2- 2 cups soy sauce
2 tablespoons white vinegar
1 tsp pepper (however the recipe called for peppercorn if you have it)
1 tsp fish sauce (recipe called for oyster sauce)
You also need small potatoes- cut into quarters
The recipe also called for a few bay leaves – but I couldn’t find any at the grocery here
The main idea is that it is soy and vinegar- so as long as you have that- you are good.
The night before I also softened the potatoes by boiling them for about 5-10 minutes so they wouldn’t need as long to cook the next day.
The next day I poured the meat and marinade into a skillet and simmered for about 10 minutes then added the potatoes and simmered another 30 minutes (stirring frequently). We made brown rice as a side. I’ve never had pork adobo (only chicken) but I think this tasted REALLY good! The potatoes are particularly good because they really soak up the sauce. I’ll have to order pork adobo at a restaurant soon to compare. However I am quite satisfied with my kitchen adventure of the evening.
Note- Since this has vinegar in it and it marinates- it smelled sour when it took it out of the marinade- I THINK this is only because of the vinegar.. I could be wrong and just ate meat that was going bad- but since it didn’t smell the night before- I think it is just the vinegar. I just wanted to give you a heads up in case your smells weird too. Also- fish sauce smells horrible- and even though you don’t use much- that may have been part of the smell.
Well- till next time- Magandang Gabi! (good evening!)