Anong Ulam? Adobo?

"Honey, whats for dinner? Guess what my wife prepared for tonight? The old fashioned, home cooked adobo. "

This is one Filipino dish that has lived up to its name. This Filipino recipe is considered to be the number one choice for all Filipinos. Life will never be complete without this masterpiece. I will never forget the salty, sour taste of pork and chicken mixed with pepper coupled with hot rice. Which made me think, who made the very first adobo recipe?

There are gazillion adobo and chicken adobo recipe. Every Filipino family have their own recipe and every region has his own variant. You just have to see what fits your taste. This is my very own recipe version of adobo. I hope you'll like it.

Toi's Adobo

• 1 kg pork lomo (this is a rounded shaped, fatless), cut into desired portions
• 3 cloves garlie - crushed
• 1/2 - 2/3 cup vinegar
• 1 pinch peppercorns - crushed
• 1 bay leaf, optional
• 1-2 tablespoon water
• 1 tsp rock salt
• 1 tablespoon of patis (fish sauce)
• additional water
  

Cooking Directions

1. Saute the garlic till its brown.
2. Add the pork with 1-2 tablespoons of water.
3. Let the meat simmer.
4. Fry the pork under its own fat.
5. Toss in the peppercorns, and bay leaf.
6. Pour in the vinegar.
7. Add a little water and let it boil in low heat until the pork is soft and tender.
(dont let the water dry
8. Pour in the patis or soy sauce, depending on your preference.
9. Serve on top of rice, ENJOY!