Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
HOW TO COOK PORK ADOBO TUTORIAL
I’m sure you’ve seen the adobo seasonings in stores but if you want to learn how to make pork adobo without retorting to that, let me show you a step by step process on how to cook pork adobo which happens to be my favorite Filipino comfort food.
INGREDIENTS :
- pork, sliced in chunks
- 6-7 cloves of garlic, finely chopped
- 2 thumb-sized ginger, finely chopped
- black pepper
- 3 bay leaves
- 4 cups of water
- 1/2 cup (or more) soy sauce
- 1/2 cup (or more) vinegar
- potatoes, cubed
- a little bit of oil for sautéing
Heat up oil in a pot. Sauté the pork for about 2 minutes.
Add the chopped garlic, ginger, bay leaves, and sprinkle with black peppers. The reason I chopped the garlic and ginger finely is to hide them from my kids.
Add water, soy sauce, and vinegar. Stir everything together. Cover and Simmer in medium heat. Opening it occasionally to stir.
Once the sauce has reduced into half, add the cubed potatoes. You can peel the skin if you want but since I used red potatoes, I left the peel on. I love red potatoes skin. Stir everything together. Cover.
Once you put the cover on, DO NOT OPEN and DO NOT STIR until the very end. It’s very important that you let the potatoes cook until fork tender without stirring it too much. If you keep opening and stirring while the potatoes are cooking, the potatoes will turn to mash potatoes. That’s not a good thing. You want the potatoes to retain it’s shape and fork-tender softness.
Some people prefer their adobo a little saucy, almost to a soup consistency. I prefer mine reduced and thickened.
Discard the bay leaves before serving. Don’t ever eat bay leaves because you might choke to death. They’re just for flavoring purposes. Serve with steamed white rice. Any questions, please leave them in the comment box or e-mail me at dexie76@gmail.com. By the way, this recipe works for chicken too.
——originally posted at the old Blisstree of b5media——
PORK ADOBO W/ COCONUT MILK & SCALLIONS
In some regions of the Philippines, coconut milk is one of the ingredients in the dish called ADOBO which happens to be one of my favorite Filipino Dishes. It’s either in pork or chicken. Pork is my pick any day. Anyhoooo, in my cooking years, I’ve never made adobo with coconut milk until a week ago. I finally opened my new Aroma digital rice cooker to cook rice, of course after not eating rice for almost 2 weeks. I decided to make pork adobo as well to go with the rice. In a spur of the moment I decided to add coconut milk in it and also add scallions cut in 3rds for a touch of green color. Let me just say that from now on I’ll be cooking my adobo with coconut milk. I’d probably skip the scallions in most days but definitely, coconut milk is now part of the adobo ingredients.
