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by Ben Santones
This popular dish, Adobo, is the national dish of the Philippines. It is a native Filipino dish, but was somewhat influenced by the Spaniards and Chinese. This influence is reflected by its name, and by simply having soy sauce as one of its ingredients. It is easy to cook, but because of the combination of vinegar, garlic and soy sauce, its aroma will surely make your mouth water once you try this recipe. Adobo is always served with steamed rice. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Prep Time: 45 to 85 minutes, 6 to 8 servings
Ingredients:
1/4 c. vinegar 1 cup soy sauce 1 tsp. grnd black pepper 2 cloves garlic 2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cups of water, or as needed 2-3 bay leaves 2 tbsp olive oil 4 hard boiled eggs 1 tbsp white or brown sugar
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
http://www.uniquearticlewizard.com/bloggers/
This popular dish, Adobo, is the national dish of the Philippines. It is a native Filipino dish, but was somewhat influenced by the Spaniards and Chinese. This influence is reflected by its name, and by simply having soy sauce as one of its ingredients. It is easy to cook, but because of the combination of vinegar, garlic and soy sauce, its aroma will surely make your mouth water once you try this recipe. Adobo is always served with steamed rice. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Prep Time: 45 to 85 minutes, 6 to 8 servings
Ingredients:
1/4 c. vinegar 1 cup soy sauce 1 tsp. grnd black pepper 2 cloves garlic 2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cups of water, or as needed 2-3 bay leaves 2 tbsp olive oil 4 hard boiled eggs 1 tbsp white or brown sugar
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
http://www.uniquearticlewizard.com/bloggers/
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