Adobo has several versions. It may be cooked with pork or chicken, for instance. Some even make adobo out of vegetables. (Adobong kangkong, anyone?) In this blog alone, I may have 2 or 3 ways of cooking them. No matter how it is cooked however, when cooked well, adobo is definitely a dish that you’ll fall in love with, even if (and even more) when it is several days old.
This is my take on Adobong baboy sa asin.
The traditional way of cooking adobo is with soy sauce and vinegar. That is why it is usually dark. Adobong baboy sa asin (salted pork adobo) however, is a way of cooking adobo without the soy sauce. You’d think that the dish would be pale. That may not be the case. You may still end up with a luscious dark dish when you cook the pork well enough. I’d like to show you how.
Ingredients in cooking adobong baboy sa asin:
-Pork, 400g cut in cubes
-Potato, 1 whole quartered (optional according to preference)
My husband is not a fan of potatoes in his adobo. But, I am the cook here and I always put them in. This is how adobo is and has always been cooked in my Batangas hometown. Again, this is an optional ingredient.
-Garlic, 1 bulb, chopped
-Onions, 1 whole, chopped
-Salt, 3-4 tsp
-Vinegar, ¼ cup
-Whole black peppercorns, 2tsp
-Dried bay leaf, 3-5 leaves
-Water, ½ cup
-Cooking oil, 3-4 tbsp
-Salt, for seasoning
Directions in cooking pork adobo with salt:
1. Put oil in a heated wok.
2. Saute the garlic. Stir well.
3. When the garlic turns golden, put in the onions.
4. When the onions turn sweaty, add in the pork.
5. Season with salt. Saute well under medium to high heat.
Cooking the pork well is the key.
I let the pork cook for 10-15 minutes with occasional stirring (to avoid burning) under medium to high heat bordering on the high side. I want my pork a bit charred and not just cooked. You will notice that the dish would eventually turn brownish and a bit caramelized. Go to the next step when you achieved this texture and color.
6. Put the water in and lower the heat. Let the dish simmer.
7. Add in the potatoes and continue to stir well.
8. Put in the vinegar, salt, peppers and the bay leaf.
9. Now, adjust the taste according to your preference.
Some like their adobo salty. If this is you and your family, add more salt. Balance the dish with a bit of vinegar if you think you’ve made your dish more salty than you’d like it to be. When you want a saucy adobo, add a bit more water. As for this recipe, the sauce is just right. It is nearly dried but still has the fatty sauce that mixes perfectly well with rice.
10. When the potatoes cook, turn off the heat.
11. Serve with hot steamy rice.
My husband never suspected the absence of soy sauce in this recipe. And I never told him. It’s not the traditional way of cooking adobo; but is comparable in taste with its other variants. Have fun with this one.
Remember me when you cook!
This is my take on Adobong baboy sa asin.
The traditional way of cooking adobo is with soy sauce and vinegar. That is why it is usually dark. Adobong baboy sa asin (salted pork adobo) however, is a way of cooking adobo without the soy sauce. You’d think that the dish would be pale. That may not be the case. You may still end up with a luscious dark dish when you cook the pork well enough. I’d like to show you how.
Ingredients in cooking adobong baboy sa asin:
-Pork, 400g cut in cubes
-Potato, 1 whole quartered (optional according to preference)
My husband is not a fan of potatoes in his adobo. But, I am the cook here and I always put them in. This is how adobo is and has always been cooked in my Batangas hometown. Again, this is an optional ingredient.
-Garlic, 1 bulb, chopped
-Onions, 1 whole, chopped
-Salt, 3-4 tsp
-Vinegar, ¼ cup
-Whole black peppercorns, 2tsp
-Dried bay leaf, 3-5 leaves
-Water, ½ cup
-Cooking oil, 3-4 tbsp
-Salt, for seasoning
Directions in cooking pork adobo with salt:
1. Put oil in a heated wok.
2. Saute the garlic. Stir well.
3. When the garlic turns golden, put in the onions.
4. When the onions turn sweaty, add in the pork.
5. Season with salt. Saute well under medium to high heat.
Cooking the pork well is the key.
I let the pork cook for 10-15 minutes with occasional stirring (to avoid burning) under medium to high heat bordering on the high side. I want my pork a bit charred and not just cooked. You will notice that the dish would eventually turn brownish and a bit caramelized. Go to the next step when you achieved this texture and color.
6. Put the water in and lower the heat. Let the dish simmer.
7. Add in the potatoes and continue to stir well.
8. Put in the vinegar, salt, peppers and the bay leaf.
9. Now, adjust the taste according to your preference.
Some like their adobo salty. If this is you and your family, add more salt. Balance the dish with a bit of vinegar if you think you’ve made your dish more salty than you’d like it to be. When you want a saucy adobo, add a bit more water. As for this recipe, the sauce is just right. It is nearly dried but still has the fatty sauce that mixes perfectly well with rice.
10. When the potatoes cook, turn off the heat.
11. Serve with hot steamy rice.
My husband never suspected the absence of soy sauce in this recipe. And I never told him. It’s not the traditional way of cooking adobo; but is comparable in taste with its other variants. Have fun with this one.
Remember me when you cook!
