Ingredients:
1 kilo pork liempo (pork belly)
½ cup vinegar (suka)
6 Tablespoons soy sauce (toyo) or ¼ cup plus 2 Tablespoons
2 Tablespoon fish sauce (patis)
½ cup water
1 whole garlic, peeled and crushed
freshly cracked black pepper (about 10 peppercorns or more if desired)
1 dahon ng laurel (laurel leaf)
cooking oil
Procedure:
Put together all the ingredients in a saucepan, glass, stainless steel or non-stick. Let boil. When boiling, lower heat, simmer and tenderize pork. After about 20 minutes or more if your pork is tough, say maybe 30 minutes, increase the heat to high and allow the sauce to dry up. When all the liquid is gone, the meat will start to sizzle and pop and zing. Hold the cover as shield and start stirring the meat. You can now lower the heat or turn the heat off to turn the meat around for even frying. When meat is fried to a rich golden brown color and you can smell all that inviting symphony of garlic, meat, soy sauce and a hint of vinegar and fish sauce...it’s time to call on everyone to start digging in. Some like adobo flakes the next day, so if you have any leftovers, you can shred the meat and deep fry and serve on top of freshly tossed fried rice with that aromatic garlic with some fried egg on the side…sunny side up please.
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can i use pepper powder? how many teaspoons?
ReplyDeleteHi louren, you can just put a pinch but if you have a 1/8 tsp measuring spoon you can use that, although adding 1/4 tsp is common
ReplyDeleteI will try this recipe. Adobo has always been a challenge for me to cook.
ReplyDeleteLiz...demystify adobo. There are actually a hundred and one ways to cook it. This is one that works. Just don't stir until the vinegar boils;otherwise mahihilaw.
ReplyDelete