Sunday, July 4, 2010

My Uncle Edoy's "ADOBO del Diablo"!

There are many versions of adobo. Every Filipino knows this dish but it's origin cannot be traced. All I know is that this mouth-watering dish, cooked by my Uncle Edoy when I was still young really makes you dash to the dining table and beg for more!!!

Fortunately, every time he cooks adobo, I always look at every detail he does and always asked questions in every steps he make. I refined his procedure and let me share with you now the ADOBO del DIABLO!


Garlic - 3 cloves (chopped), Onion - 1 bulb (chopped), Vegetable Oil - 2 Tablespoon, Vinegar - 1/2 cup, Soy Sauce - 1/2 cup, Pork (belly/shank) - 1 kg (cubed), Brown Sugar - 2 Teaspoons, Ground Peppercorn, Bayleaf - 2-3 leaves

First is sauteing the garlic and onion in vegetable oil until garlic is golden brown and onion is translucent. This would get the essential oils out from the garlic and onion to the vegetable oil giving it flavor and aroma that will be transfered to the meat. Add the pork, vinegar, soy sauce, ground peppercorn, and bayleaf. Mix thoroughly and cover the pan. Heat in low fire.

Pork meat should be at least 30% fat 70% lean. Fat provides more flavor and has a high satiety value. A 1:1 ratio of vinegar and soy sauce gives you a perfect blend of sourness and saltiness that will reach the inner part of the meat. Amount of ground peppercorn depends on your taste, we like it a little bit spicy, thus we add 1 teaspoon.

After 80% of the liquid mix is evaporated, add the brown sugar, mix again with the ladle until a sticky syrup appears.

Remove from fire right away to prevent sugar from burning, and best served hot with rice and ice cold STRONG beer! Enjoy and as we always say " HAPPY EATING"!

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