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Tonight's Dinner: Pork Adobo

Another no fuzz Filipino dish--pork adobo! 

While riding the jeepney on the way home, I was thinking of cooking adobong sitaw (string beans) with ground pork but when I got home, I don't have string beans in the fridge... so I ended up cooking pork adobo. It is my son's favorite dish. In fact, even in the wee hours he would ask me to cook adobo. For me, it is his way of making lambing so whenever I see or eat adobo in other places, I always associate it with my cute and lovable son.


Photo from here.

Here are the ingredients:
1/2 kilo of ribs or pork belly cut into 3x2 size
3 tablespoons oil
1 red onion, diced
4 cloves garlic, diced
1/2 cup soy sauce
1 cup vinegar
1/2 cup of water
3 laurel leaves (bay leaves)
salt and ground pepper to taste

Here's how to cook it:
1. Heat skillet and pour oil. Saute onion and garlic.

2. Add pork, water, soy sauce, vinegar, pepper and bay leaves. Bring to a boil. Cover and allow to simmer for 30 minutes or until the pork becomes tender.

3. Adjust the taste by adding salt.


Trivia:
Adobo is a Spanish term for sauce or marinade. It is probably the most popular of all Filipino dishes, in fact, it is coined as the Philippines' national dish. It can be cooked by substituting pork with chicken or can be cooked using both pork and chicken. Adodo is best eaten with steamed rice, egg and tomato and is wrapped in banana leaves--binalot style in Filipino terms.

Photo from here.

In 2002, ABS-CBN Entertainment and Unitel Productions produced a film entitled American Adobo under the direction of Laurice Guillen which starred Christopher De Leon, Dina Bonnevie, Cherry Pie Picache and Ricky Davao. It is a hilarious and touching portrayal of Filipino immigrants' life in the US. It received positive reviews from movie critics from various parts of the world. 


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