“Have you tried Adobo?”
When faced with an awkward moment in an elevator with a foreign client of a company I used to work for, that was my conversation piece! Hahaha! Adobo is fastly becoming a signature dish of the Philippines. Anthony Bourdain, Andrew Zimmern, Bobby Chinn have all featured Adobo in their shows. There was even a Filipino indie film shown in the US titled after it.
Adobo have indeed come a long way. Now there are as many variations of this dish as there are islands in the Philippines. The more common recipe (how my aunt cooks Adobo) is the one with soy sauce, so I wanted to try a variation of this beloved Filipino dish. I found this Adobo recipe on Idol sa Kusina.
ADOBO PAMPANGO RECIPE
- 1 kilo pork belly (cut into small chunks)
- 1 cup white vinegar
- 300 grams crushed garlic
- 10 grams black peppercorn
- 5 pcs bay leaf
- 1 tspn salt
- 3 pcs white onion (minced)
- 2 cups water
- Mix all ingredients and marinate overnight
- Boil for 10 minutes and simmer for 1 hour or until pork is tender
- Remove pork belly from sauce and fry (skin down) until golden brown, you can use the oil from the sauce for frying
- Toss pork belly into sauce and serve