Pork Adobo (Filipino Style)

Noodles · 03-31-2009, 01:23 PM

Very nice. I have a slightly different version.

- I usually use pork belly. Fat is king

.
- I marinate the pork in soy sauce longer. Usually overnight. This guarantee the meat and fat absorbs the soy sauce. I also include the crushed garlic (garlic skin included) and cracked pepper in the marinade.
- I don't use calamansi.

Cooking is similar as to how you describe.

I have another version.

Prepare and cook the meat as describe above.

In a separate pan, saute some garlic (amount will depend on how strong the garlic taste you want). When garlic is almost brown, add cooked meat making sure very little sauce/liquid gets into the pan. Fry each side of meat until you see some darkening. When all the meat are fried, pour the remaining sauce/liquid. Mix. Turn of heat. Cover. Serve with steamed rice.

03-31-2009, 01:23 PM	#2
Noodles Adjusting to the Life Join Date: Oct 2008 Posts: 412 Trading: (2)	Re: Pork Adobo (Filipino Style) Very nice. I have a slightly different version. - I usually use pork belly. Fat is king . - I marinate the pork in soy sauce longer. Usually overnight. This guarantee the meat and fat absorbs the soy sauce. I also include the crushed garlic (garlic skin included) and cracked pepper in the marinade. - I don't use calamansi. Cooking is similar as to how you describe. I have another version. Prepare and cook the meat as describe above. In a separate pan, saute some garlic (amount will depend on how strong the garlic taste you want). When garlic is almost brown, add cooked meat making sure very little sauce/liquid gets into the pan. Fry each side of meat until you see some darkening. When all the meat are fried, pour the remaining sauce/liquid. Mix. Turn of heat. Cover. Serve with steamed rice.