Pork Adobo sa Asin (Pork Adobo in Salt)

Adobo seems to be identified with Filipinos. Aside from Lechon, Adobo is probably competing with Lechon to become the National Food. (Am I right? "wink") As such, Adobo has evolved and different variations in cooking it has come up.

One variation I have come to like and really enjoy eating is Adobo sa Asin. You may use pork, chicken or a combination of both. It also called Adobong Puti because of it's pale color and the absence of soy sauce.

PORK ADOBO SA ASIN (PORK ADOBO IN SALT)

Looks so yummy, right?

Ingredients:

• 1 kilo pork (preferably, the belly part)
• 1 1/2 cups water for boiling. Just enough to cover the pork.
• 1 cup white vinegar
• 4 Tbsp salt
• 1 tsp whole peppercorns
• 4 pieces dahon ng laurel (dried bayleaves or laurel leaves)
• 1 tsp ground pepper
• 5 cloves garlic, minced
• 2 stalks lemongrass (tanglad), chopped. (optional)

How to cook:

• In a pan, immerse the pork in water, vinegar, salt, peppercorns, dahon ng laurel, ground pepper and tanglad. Let boil.
• Cover to allow the pork to tenderize faster. 
• Keep checking to see if pork is tender enough.
• Once the liquid has evaporated, season to taste.

• Let the pork fry in its own oil.
• You will know cooking is done when pork has browned and has become crispy.
• Transfer to a serving platter.
• Serve with hot rice and iced drinks.

Thanks for dropping by! Hope you try this, too! Feel free to comment, give suggestions and feedback. I'll appreciate them.

Till next time! Follow me for more adventures in the kitchen and beyond! <3 - jewel