sorry guys it took me a while get back with the version 2 of the adobo mania. my kitchen was in chaos last week, and i wasnt able to set time for yayas adobo..... but today i promise version 2 and three will be posted this week....for sure!!!
when i got married, i lived in my inlaws house for a year before we moved to another city and into our new home. One of our favorite dishes in my husbands house was yayas "sticky and gooey pork adobo".Even if i knew how to cook i didn't even bother to ask how she does her adobo, for the simple reason that every time they visited us in the province , we ask her to make us her adobo version, and it just brings back memories of living in cebu, it was comfort food to us and it was a treat that i knew if i did it myself the comforting feeling we get when we taste it will be gone...... but seven years later we moved back to cebu. Since she can cook us the adobo all the time then i guess its time to learn how she does it, luckily i got a bulls eye the first time i tried it!
ADOBO version # 2
ingredients:
1k pork liempo / belly – cut into cubes
1tbsp peppercorn
1/8 c vinegar
¼ tsp salt
2 c water
3-4 bay leaves
1 head garlic chopped
1/2-2/3 c sugar
- In a bowl, put pork. season with salt and pepper and massage meat.
- in a pan heat 1 t of oil just to coat the pan , place the pork and fry till brown but not overcooked.
- add garlic when meat is a little brown and saute.
- add water, soy sauce and bay leaf and let boil , turning down the fire to low.
- Boil for at least 30 mins and add half of the sugar then mix. continue to boil.
- check as the liquid reduces and stir meat, add the sugar every 10-15 mins while continuing to boil the pork.
- continue to boil until liquid is reduced to half or even less.
- adobo will become soft with a sticky sauce. reduce to desired consistency.
- add more liquid if you want more sauce or add soy sauce and sugar if you want thicker brown sauce.
serve over hot steaming rice!!!
that's one helluva meal!!!
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