Adobong Sosyal

Here’s one adobo recipe that was born out of non-availability of the main ingredient in making adobo - local vinegar. All I had in my cabinet was this small bottle of balsamic vinegar, which I was afraid, might start drying up already. A friend of a friend, who is based in the U.S. uses balsamic vinegar for making adobo, claiming that it is cheaper than buying imported from Manila vinegar. The resulting adobo is as expected classy. It exudes a definitely epicurean taste that tickles the palate. The robust sweetish balsamic vinegar synthesizes lovingly with the subtle salty and refined Kikkoman soy sauce.

ADOBONG SOSYAL


Ingredients :

5 cloves native garlic, crushed for marinating
6 pcs. peppercorn, coarsely crushed
½ cup Balsamic Vinegar
¼ cup Kikkoman Soy Sauce
¼ cup liquid seasoning
1 pork bouillon cube
4 cups water
1 ½ kilo pork, cubed
5 cloves garlic for sauteing
2 Tbsp. cooking oil for sauteing

Procedure :

1. Put together all ingredients in a sauce pan. Bring to a boil without stirring. Simmer until meat becomes tender. Separate meat from sauce.
2. In a separate frying pan, fry the meat until brown.
3. In another saucepan, saute garlic, when golden brown, add the fried meat, slowly add the sauce where meat was cooked till tender, make sure not to add all the sauce at one time so the sauce will be thick.