The pork is made with adobe vinegar, soy sauce, garlic and onion with juicy pork belly. A delicious balance of snacks and delicacies, this hearty stew is the national dish of the Philippines for a good reason!
Filipino adobe is a cooking process or technique in which meat, seafood, or indigenous vegetables are mixed with a mixture of soy sauce and vinegar, such as garlic, onion, pepper, and bay leaf.
There are so many different islands and dialects in the Philippines, there are so many ways to make Adobe. Sweet with atsuete, in coconut milk or with pineapple are just a few versions of this classic Filipino national dish.
Some prefer a rich stew with more sauce, while others prefer to boil and dry it. Others like it a little tangy, while others like it sweeter.
I like this recipe, which has beautifully peeled pork, a rich and thick sauce for a spoonful on the rice dunes, and enough fat to guarantee a visit to a cardiologist.
Meat cut to use
I prefer to use pork in my adobe because I like the softness of your mouth in melting it, but you can replace the pork shoulder which, although a lean cut, there are enough fat ribbons to bring about such delicious results.
Other cuts such as pork, legs, hawks, and ribs are also good options for slow cooking.
Cut the meat into equal sizes so that it can be cooked.
When browning pork, do not overcook the pan so that they get good satiety, not steam. If necessary, use a wide pan or cook in batches. Properly saturating the meat before pouring the brazing liquid is an important step as it gives the dish a delicious color and incredible depth of flavor.
Before adding the soy sauce and water, cook the strong vinegar for a few minutes without stirring.
If you want to season the dish with more salt than the salt mentioned in the recipe, I recommend adding it during the last few minutes of cooking to get a good taste. As the sauce dwindles, the flavor of the dish becomes more concentrated.
Potatoes and hard-boiled eggs are a delicious way to enhance serving. To prevent the potatoes from falling, fry the sliced potatoes in a pan before adding them to the stew.
Adobong Baby is best enjoyed with hot steamed rice for lunch or dinner. It is also common to find it on breakfast menus such as adolescent food (adobe, fried rice, and fried eggs).
Although it is mostly served as a vendetta, adobe meat is also used as a filling for bread, such as seopau or pendulum.
Adobe cooking was initially a way of preserving food, in which pre-colonial Filipinos prepared meat and seafood in vinegar and salt to prolong their shelf life. This is a great makeup dish and in fact, it tastes better after a day or two.
Cool thoroughly before transferring to a container with a tight-fitting lid. Refrigerate for 3 days or freeze for 2 months.
Reheat in a large pan over low heat at an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely heated.
The leftovers can also be turned into delicious fried rice. Chop the cooked meat and toss with a few tablespoons of sauce in a hot pan with day-old boiled rice.
Calories: 1256kcal, Carbohydrates: 6g, Protein: 25g, Fat: 123g, Saturated Fat: 44g, Cholesterol: 163mg, Sodium: 2280mg, Potassium: 549mg, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 4.9mg, Calcium: 40mg, Iron: 2.1mg