Pork Adobo with Sue Tan, April DeVeyra, Shilo Joy Chiu


Sue was missing Filipino food and I've always wanted to cook Filipino food. That's how all four of us found ourselves running around Ranch99 and cooking one Monday afternoon. These girls are so fun and so crazy! I love them. They were telling me about all the tropical fruits they eat back home and the excellent all-you-can eat buffets. (In addition to dirt cheap cell phone service!) Uh oh. Sounds like the Philippines is calling my name!

The longer they cooked the pork, the more tender it got, but I enjoyed the pungency of the vinegar and the different flavors. The salted duck egg was authentic, but I'm not sure if I could handle the saltiness of it all the time.
Dark Soy sauce
White vinegar
Sugar
Cornstarch (if you would like the sauce to be thick)
Salt and pepper
1 pound pork leg (1.99 at Ranch99) cubed a little smaller than 1”

½ medium red onion, chopped
3-4 cloves garlic, minced
3-4 laurel leaves
1 T Whole peppercorns
Maybe a couple of hardboiled eggs, they recommend

Serve with
2 medium tomatoes, chopped
Chopped salted duck egg
White rice
Combine 5 T soy sauce, 4 T vinegar, 2 T sugar, maybe 1 tsp of cornstarch and salt and pepper together with water. Enough to dilute. Marinate the pork for 30 min-1 hour.

Heat oil and garlic and onions. Then the pork without the marinade. When browned, add the sauce and cook on medium low until tender. Serve with tomatoes and salted duck egg with vinegar drizzled on top of white rice.


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