Many of us like adobo so much that not a week passes by without having adobo in the weekly menu. On outings like going to the beach, adobo is always on the list.
I can imagine being in the beach now, the scent of charcoal burning, barbecue roasting on the grill; banana leaves set on the table of the cottage with mounds of rice, surrounded with inihaw na tilapia, bangus and squid; chopped itlog na maalat (salted eggs) and tomatoes; seaweeds... and of course... ADOBO!
Now what is different with my Noli-inspired adobo? You have to try this! Caramelized adobo that is crisp yet tender and oh-so delicious!
Spicy-Sweet Pork Adobo
- 5 cloves garlic, crushed
- 2 thumb-size ginger, cut into strips
- 5 pieces chili peppers (siling labuyo)
- 1 kilo pork, cut into cubes
- 4 cups water
- 1 1/2 cup white vinegar
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1 Tbsp whole peppercorns
- 1 Tbsp ground pepper
- 5 pieces laurel leaves
- msg (optional)
How to cook?
- Put pork cubes in a pan. Add water and let boil until pork becomes tender. Add ground pepper. When pork has absorbed the water, add the vinegar and simmer.
- Add the garlic. laurel leaves and ginger. Continue sauteeing and mixing until the pork becomes a bit crisp, hearing a crackling sound while frying.
- As soon as it has caramelized, add the chili peppers and mix again.
- The adobo should be fully caramelized, sticking to each other and looks and tastes really good and yummy!
- Transfer to a serving dish. Serve with rice and ice-cold drinks.
- TIP: You may, or may not use spoon and fork while eating this. :)
Hope you enjoyed cooking with me! Please feel free to like,share and follow me for more recipes and thoughts to share with.
Till next time! :) - Jewel