Skip to main content

Adobo

It's Christmas season again and decided to cook this Philippines dish for potluck.
I found this ingredient from this website and it turn out pretty well.

http://thedomesticman.com/2012/08/21/pork-adobo/

Ingredients

1.3kg pork belly, well-marbled pork shoulder, or a combination of the two
1/3 cup wheat-free tamari
10 cloves garlic, coarsely chopped
2 tbsp black peppercorns
5 bay leaves
2/3 cup vinegar (cane vinegar preferred)
1 cup water
2 tsp coconut oil
Some sugar, this is not in the original recipe.

I have use all pork shoulder as it's not so fattening compare to the pork belly and have also skip the coconut oil.
Adding coconut milk does give a more richer and creamy taste.

I have also added some sugar to make it taste less sour.

Well, It;s all depends on how you want your adobo taste like.
Adjust accordingly to your preference.

Steps

Marinate the pork with garlic, black peppercorns and tamari.
Kept it in the fridge for around 1 -2 hours.
I have marinate the pork overnight and I find the pork pretty salty after cooking, probably the tamari have been soaked into the pork.

 


 
After marinating it, it's time to cook it.
Prepare the bay leave, vinegar and water.


Put the pork into a pot and cook it in medium heat till the meat is mostly brown in color.

Add in the vinegar, vinegar and bay leaves into the pot, stir it and let it simmer for a while. Cover the pot and bring it to low heat. Let it continue to simmer for another 45 mins to an hour.

According to the website, the cover must not be open as it will cause the sauce to turn sour.



After simmer for 45 mins to 1 hour, separate the pork and the sauce.

Warm the coconut milk (if you are using) in the pot on medium heat and return the pork back to the pot. If you are not using the coconut milk, just return the pork back to the pot.

Saute the meat till it become golden brown, slightly crispy on the outside.
Remove the pork and serve it onto a plate.

As for the sauce, separate the liquid with the rest of the remaining (the garlic, peppercorn, bay leaves).

Return the sauce back to pot and let is simmer on middle heat till the sauce reduce to a cup.
In the meanwhile, taste the sauce, add sugar to it if it taste sour or salty to you.
Adjust the taste accordingly to your perference.

Pour the sauce over the meat when it's done.






Comments

Popular posts from this blog

Baby Belling

Been baking for 10 years and decided to invest on a reputable oven. Read many review on this oven call Baby Belling, well known for its quality, durable and maintain even heat temperature during baking. But this oven is not commonly found in Singapore, I have looking around, called the distributor and it's coming to Singapore. Quickly go around looking for it and saw it in a electronic store. This oven has those old fashion look and is really solid, the door is pretty thick and closed really tight. You can find more details of the oven here. http://www.belling.co.uk/baby-belling Wasting no more time, I quickly place an order for it and have to wait 2 days for it to arrive. Finally today, I got my new oven!!!! My Baby.. came wrapped up nicely... After unwrapping it. It has also 2 hobs on top of the oven, cool.... Peeling off the protective sticker on the stainless steel door   The inner p...

Singapore Kin Kin Ban Mian

Have tried this in Malaysia and this is now always available in Singapore. I have posted in one of my post and the noodle was fantastic. When this shop was open in Singapore, there are long queues everyday. Therefore I have waited for the queue to cool down before trying this. I went there on a weekday and there is totally no queue. This shop is located in Macpherson road. Well, it might be a central location but have to walk around 5 mins from MRT station. Menu are available on the wall and you can place order by writing on the form they have provided on the table. I ordered the signature ban mian, can't wait to add in their dry chilli. Ordered their signature fish-ball soup too as according to my friend, this is nice. Serving was fast and in the noodle and fish ball soup are brought in front of us. For me, the noodle is not as nice compare to the one that I had in KL. The noodle is quite hard, it feel as the noodle is not totally cook. This is not ca...

Radish Kimchi (Kaktugi)

Have always been a fan for Korean food, no matter kimchi, hot stew pot, BBQ black pork (can't forget the one that I had in Jeju island) or any nice Korean food. Saw this recipe in a Korean grocery shop and decide to try this recipe. I have done a double potion for this, the ingredients in the picture below may look a lot to you. Ingredients 600g 2 stalks spring onion, slice 1.5 tsp salt Seasoning (Mix together) 1 tsp chopped ginger 2 tsp chopped garlic 2 tsp dried shrimp 2 tsp Anchovy sauce or fish sauce 3 tbsp red chilli powder 1 tsp sugar 3 tsp vinegar Glutinous rice batter - 2 tbsp glutinous rice flour, mix with water till thick (and not forming a dough) - 100ml water Method 1. Boil 100ml water and stir in glutinous rice flour mixture to form a paste 2. Peel off the radish skin, cut into dices and rub with 1.5 tsp salt. Set aside for 20 mins, drain away access water and pat dry with a cloth. 3. Add radish cubes, spring onion and 4 tbsp flour paste into...