Hello there my blogging friends, it has been awhile, my apologies for not visiting. I hope to catch up soon. Life has been busy after going back to full time employment. Hats off to my friends who are working full time yet find time to blog constantly and beautifully while i am struggle to find a right rhythm!
Asian Food Fest blogging event moves on to the Philippines this month and I am quite glad that i managed to complete my 'homework' early but yet i am rushing to post this unfortunately :(
Don't know much about Pinoy cuisine and have not had much opportunity to savour them except those had during a brief trip to the beautiful Cebu island a few years back.
The only Pinoy dish that i can claim i know how to make would be the Adobo which they say is the unofficial national dish. I learned how to make this a few years back and i make it occasionally ever since. It's easy to make (no. 1 criteria to make it into my house menu) and it's delicious, can't be better...
Adobo is a simple stew like meat dish made by braising the meat in essentially soy sauce, vinegar and garlic. One can make it with chicken, pork or even seafood (i read) but i chose pork of course since i wanted to add this into my collection of Asian Pork Ribs dish :) Apart from the variation in the choice of meat, other extras like potatoes and eggs can be added into the dish too. I tried with potatoes since they can never go wrong in stews.
The meat is tender with a unique mix of savoury, sweet and tangy flavors. Flavors are more intense if left to marinade longer (i left it overnight and made it for lunch). I like mine with a little sweetnes hence the addition of a little brown sugar. A comforting dish that goes well with rice.
Source: Pansalang Pinoy
- 2 lbs pork belly (850g)
- 2 tbsp garlic, minced or crushed (4 tbsp)
- 5 pieces dried bay leaves (3 pieces)
- 4 tbsp vinegar
- 1/2 cup soy sauce (1/3 cup)
- 1 tbsp whole pepper corn
- 1 cup water
- 1 tsp brown sugar
- 2 russet potatoes skinned and cut into quarters
- salt to taste
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour (I left it the fridge overnight and made it for lunch the next day)
- Heat a heavy based pot and put-in the marinated pork belly to brown the meat.
- Add water, whole pepper corn, and dried bay leaves then bring to a boil.
- Simmer for 20 minutes.
- Add in vinegar and simmer for another 10 minutes or until meat is tender.
- Add in potatoes and simmer for another 15 minutes or until potatoes is soft.
- Add sugar and salt to taste.
Notes: My variation in blue