Monthly Archives: August 2012

Pork Adobo

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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!)