Pork Adobo Recipe


I just blogged about Adobong Puti here, and I felt that I should also blog about its dark brown counterpart, called simply as Pork Adobo. Adobo is cooked in many ways and using different main ingredient, be it chicken, chicken innards, squid, vegetables like string beans and many more. Oh of course Pork, like in this Pork Adobo Recipe here.

If you've read some of my posts already, I use sugar in most of our dishes. My mother adds sugar in almost all her dish, so I do too. :) In this Pork Adobo Recipe here therefore, expect an adobo on the sweeter spectrum. Also, bear in mind to simmer your pork adobo long and good. Nothing beats Pork Adobo that your teeth can easily sink in and chew on.

1. Heat oil in a pan and add the pork and cook until brown.

2. Pork will release water, continue cooking until all is left is oil. Set pork aside.

3. Saute garlic till brown and onion till transparent.

4. Add soy sauce, bayleaf and peppercorn. Mix for about 2 minutes.

5. Add water and simmer until pork becomes tender. Add water as necessary.

6. Once pork becomes tender and water has reduced, add vinegar and brown sugar then let boil.

7. Simmer Pork Adobo until sauce has thickened.

8. Serve hot and enjoy!


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Fried Adobong Puti


Have you tried eating a blonde adobo? This type of adobo is called "Adobong Puti". Adobo reminds me so much of brownies. Brownies have a lot of varieties, and one of them, the Blondie, the brownie that has no chocolate in them. Adobo is similar in the sense that it is cooked in many ways. Adobong Puti, the blonde adobo, is one of them.

Adobong Puti is called such because it is pale, like a blondie. In Adobong Puti, you ditch the ingredient soysauce which is the main reason for having that browned Adobo look. Although Adobong Puti is delicious as is, frying it brings it to a whole new level. And I love frying adobo especially this kind of adobo. This Fried Adobong Puti reminds me somehow of Lechon Kawali because it has a slight resemblance in terms of how it is cooked, boiling then frying later. Fried Adobong Puti is especially great for breakfast. Cook the Adobo the night before then hit the frying pan in the morning. Breakfast dilemma, solved!

1. Combine all ingredients, except oil, in a pot or in a deep pan. Cover and let boil.

2. Simmer until pork becomes tender.

3. Remove cover from pan and continue to simmer until water has reduced to almost nothing.

4. Add oil and let boil.

Sometimes, I clean the pan first before frying the Adobong Puti, this way, the pork doesn't stick to the pan. I do this usually when I will be frying the Adobong Puti for breakfast the next day.

5. Continue frying until pork turned brown and crisp.

This Fried Adobong Puti might not look pretty but I swear it's tastes better than it looks. :)

6. Serve your Fried Adobong Puti with your favorite sawsawan! Mine is sukang pinakurat. Enjoy!


P.S.
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Fried Chicken Barbecue in Pandan Leaves


Ok, this is not a chicken barbecue recipe, maybe partly. It's more like a cross between a chicken barbecue and a fried chicken. It's like you're ultimately planning chicken barbecue for dinner marinating the chicken ahead but instead of hitting the grill after, you decided to have fried chicken instead. And don't forget to use pandan leaves. A pandan leaf makes all the difference.

BTW, i got mine from my mother's backyard. You can get yours from your local grocery store or public market, or if you're lucky, from your neighbor. :)


This Fried Chicken Barbecue is my favorite to bring for picnics in the beach. We all know grilled stuff is best while eating by the seaside but when grilling is not possible, this Fried Chicken Barbecue is the next best thing. It's fried but the pandan leaf keeps the chicken moist and gives our Fried Chicken a nice aroma. Plus you can have half of the chicken wings, the exposed part, the one not covered in pandan leaves, to be crisp. The taste? Well, i'll let you be the judge. :)

1. In an airtight container, mix soy sauce, fish sauce, oyster sauce, sugar, ginger, garlic, calamansi and pepper. Marinate chicken. Keep in the fridge overnight.

2. Wrap half of the chicken wings, the meaty part, in pandan leaves. Follow images A-C if you need guidance in wrapping.

A. Wrap in pandan leaves placing the hard end of the leaf in between two rolls.
B. Insert the pointy end of the leaf to secure.
C. Fold the hard end towards the other side and insert/hide it in between two rolls, to secure.
3. Heat oil and fry each side of chicken until brown.

4. Serve your fried chicken barbecue hot with your favorite barbecue sawsawan. Mine is soy sauce with calamansi and lots of chili. Enjoy!


P.S.
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Buko Salad Recipe


Buko Salad is for me, the most delicious of all Pinoy desserts. Plus, it's one of the easiest to make too if you exclude counting the efforts of the men in the house opening the young coconuts or have the buko shredded as you buy them. :) If you attend your friend's birthday party and a buko salad is displayed among a couple of desserts, which would you try first? My answer? Buko Salad, of course! In fact, I would eat Buko Salad first before I dig in to the main course if I can have it my way.

We've been to my husband's province so we brought home with us 10 pieces young coconuts. Buko or young coconuts by the way is sold at 15 pesos a piece here at our public market so it was great that we had the buko for free! If you notice, I don't include kaong in my Buko Salad here. My mother does, but I don't. You may if you want. You can also add more fruit cocktail and nata de coco if you want but I prefer mine to have less. Just make sure you don't overcrowd it with a lot of ingredients. You want your buko to be the star of your Buko Salad.

1. Shred coconut. Cut cheese into small cubes. Drain fruit cocktail and nata de coco.

2. Mix ingredients.

3. Add milk and cream. Place in the fridge until Buko salad's consistency has thickened.

I sometimes add some of the coconut juice in the Buko Salad and then add more milk or sugar. Mas masarap kasi minsan pag masabaw! :)

Buko Salad for one
Buko Salad for one still. A glass is not enough. :)
4. Serve chilled. Share Buko Salad and enjoy!


P.S.
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Fried Pork Chop


At home, magic sarap and crispy fry is our language when we're talking pork chop. What about when these two things are absent or when one is totally against packed seasoning mixes? Good old salt and pepper is the way to go. Coating with flour also helps keep the pork chop's juices in.

The question now is how much salt and pepper to add? That is, it all depends on you. Personally, more salt and pepper will make me happy and I let the pork chop sit in the fridge overnight so it get seasoned deep. Better yet, sprinkle your pork chop with salt and pepper the moment you get home from the groceries before storing them in the fridge. This way, your pork chop is already partially seasoned and ready to go when you need them. :)

1. Season your pork chop with salt and pepper. Let your pork chop sit in the fridge for at least 3 hours so the meat will absorb the seasoning in.

2. Dredge pork chop in flour, salt and pepper. Shake off excess flour before frying.

Before coating with flour, make sure your pork chop is dry. Patting with paper towel helps.

3. Heat oil and melt butter.

4. Fry each side of the pork chop until brown. Use medium heat to ensure meat is cooked through.

5. Let sit for a couple of minutes before chopping to seal juice in. Serve and enjoy!


P.S.
Did you find this post helpful? Please feel free to: Click share buttons. Subsribe to our mailing list. Like our facebook page. Or post a comment and tell me what you think. I'd love to hear from you. xoxo :)

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