Adobong Baboy (Pork)
Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately).
Filipinos loves garlick and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry. Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!
Ingredients:
1-1/2 lb. pork - cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leafsalt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying
Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.
Photo courtesy of Flickrdotcom
Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately).
Filipinos loves garlick and tangy flavors of food dishes. That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry. Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!
Ingredients:
1-1/2 lb. pork - cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leafsalt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying
Cooking Procedures :
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.
Photo courtesy of Flickrdotcom
2 comments:
What I know is that Theres No Such Recipe as Beef Adobo!! Its Beef Steak or Bistek.
This coming Christmas, I would go over this recipes and probably prepare one on Christmas eve. If not, definitely on New Years Eve. I found the food great and good to eat.
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