Wary to serve a re-heated pork menu to your family? Serve it as another dish, Adobo! It can be made up of fresh or left-over meat of chicken and pork (with the fat), sliced into chunks (1 inch thick from side to side), or as flakes with experimental garnishes for effect. It can even be served fried for breakfast the next day!
Just like any other dish, you can experiment on this versatile Philippine Oriental menu as long as its main ingredients and composition are not greatly altered. Adobo is best cooked in a thick pot with a tight lid. Prepare and do the following steps:
- A kilo of pork with skin and fat or left over pork dish.
- Six cloves of medium sized garlic; crushed.
- Three bay leaves and a tablespoon of crushed black pepper.
- Half a cup of vinegar.
- Half a cup of soy sauce.
- A teaspoon of salt.
- A tablespoon of sugar.
- Now, boil the pork in plain water for less than five minutes.
- Take it off the fire and drain it. Let cool for a few minutes.
- Next, add garlic, bay leaves, pepper, vinegar, soy sauce, salt and sugar.
- Stir to mix and place under medium fire.
- Cook until the vinegar and soy sauce boil and slowly thicken. At the same time, lower the heat and allow the oil to simmer the meat for a few minutes.
- Simmer in low heat and stir to coat meat with the thickened sauce. Turn off the stove.
Garnish with pineapple slices and cherry tomatoes accompanied by steamed rice. Yummy!
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