There are a hundred and one ways of preparing and cooking ADOBO!!! The traditional way is simply throwing in the stew cut pork into a pot, boil in water to tenderize, add soy sauce, chopped garlic and cracked peppercorns and laurel leaf; add in vinegar last (when pork is all tender) and simmer for another few minutes for the vinegar to blend with all the rest of the ingredients. The variations depend on how YOU would like to savor and devour it!My family each have their own preferences: My husband prefers it "dry", not saucy, but ooozing with its own "mantika" and the pork skin, crip like chicharon! My eldest daughter likes it with a bit of sugary sauce to top on rice; my youngest prefers it savory not sweet), not oily, but very, very tender. My son, will take it any way you prepare it! But he'll cook you his own version and I'll abandon my adobo for his!!!
I like to serve the meat separately from the sauce and add a dash of deep fried garlic ala pobre!!!! How do you cook your adobo, or how do you want to eat it?
I prefer it stir fried with a lot of garlic, (until garlic is toasted crisp. Add toyo and vinegar, allowing it self to extract its own juice and flavor. Flavor it with chicken/beef bullion to taste and laurel leaf for aroma in low fire until tender.
ReplyDeleteRegardless of how pork adobo has been cooked, i always preferred it to be over rice, and then the next day at breakfast, will shred the chunky meat and make adobo pandesal sandwich, come lunch time, slice more chunky meat about 1/8" thick and put it over soupy mami noodles and top off with chives, hard boiled egg and roasted garlic. You all know what they say about adobo...It's even better the next day!!!!
ReplyDeleteI never tried using adobo to top mami (soup)!!! I will try that. The closest to that - was the "tres pares" where the mami is topped with shredded beef but it is "asado"...
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