hamburger, the French creamy “chicken liver pate” and the Chinese yummy “shaomai or siomai” dumpling and after having indulged in some select Filipino sweet treats like egg pie and “kamote que”, then I could say we are once again ready for another round of the all-time favorite Filipino dish………… yes you’re right, we are speaking of the relentless “adobo”. Please bear with us on this. Our week will not be complete without enjoying the dish at least once……… or maybe twice. :-)
Like in the past, today’s version of “adobo” is interesting and equally motivating. It is shared by another engineer with strong fascination in cooking…….. Dong, one of my kitchen-talented “inaanak” (wedding godson) regarded as the certified “adobo” expert in our group here in Sri Lanka. He has excellently cooked the dish probably more than any viand he knows combined all together. Statistically, that means many times in a week. But of course it has not yet come to a point of overwhelming for it comprises many variations like using several types of meat such as chicken, pork and even liver and gizzard or combination thereof and doing it in different styles like saucy, oily or dry (“iga”).
Dong’s first meat recipe in this humble blog is his version of the common pork “adobo”. Therefore, unlike in the last three variations namely “adobong puti”, “adobong Batangas” and “adobong manok sa dilaw”, where soy sauce or “toyo” is not among the ingredients, the Chinese condiment will now again assume a major role in this dish preparation. Expect the color to be intense like the usual “adobo” as oppose to the most recent one where it is uniquely pale or whitish. One distinctive characteristics of Dong’s “adobo” is its non-use of the earthy bay leaves. Dong is not much a fan of herbs and intentionally avoids using bay leaf in his cookery, particularly in “adobo”.
For the dish, we need about 800 grams or 2 lbs pork cubed to around 1 inch sizes. As usual, this is “adobo” so please use meat with some fat and rind as they will be providing a truly flavorful dish. A combination of belly or “liempo” and shoulder or “kasim” is a personal favorite. Wash the cubed meat several times and then drain them thoroughly in a coriander.