I have been used to cook the typical pork adobo for quite a while now but last week, I decided to somehow be adventurous and do something different with the adobo.
I tell you, this is one dish you can never go wrong preparing for there is no universal taste and method of cooking it. Some like it sweet, some salty, some sour. Others prefer it with sauce, others none. See my point? Adobo is a very versatile dish and there are hundreds even thousands versions of it. You just have to pick your favorite *wink*
As I was browsing on the hundreds of Adobo recipes in The Adobo Book by Nancy Reyes-Lumen for over 30 minutes looking for a recipe (and still can't decide), I realized one thing - why not I make my own version? If these people from all walks of life can have their own version, why can't I? And as I have said, you can never go wrong with adobo.
According to the book, all the regional versions of adobo has all of these ingredients present : garlic, peppercorns, bay leaf and vinegar. So I guess, if you use all of the above mentioned ingredients at the same time, the dish is called Adobo... but don't take my word for it, it's just my analysis *wink*
So here is an addition to the countless recipes of adobo out there. Hope you try this sometime and let me know what you think, okay?
400 gms pork belly, cut into cubes
3 gloves garlic, crushed
1/4 cup dark soy sauce (I used Kikoman)
1/2 tsp rock salt
1/4 tsp ground black pepper
1 Tbsp brown sugar
1/8 cup red wine vinegar
2 Tbsp annato seeds
3 Tbsp cooking oil
1 small red onion, chopped
2 cups water
1/4 tsp black peppercorns
2 dried bay leaves
Marinade pork with garlic, soy sauce, salt, ground pepper, sugar and red wine vinegar. Set aside for at least 30 minutes.
In a sauteing pan, heat 2 Tbsp oil and fry annato seeds over medium heat for about 2 minutes. Collect oil and set aside. This will give the adobo its reddish color :')
Remove pork from the marinate. Transfer remaining marinate in a casserole, add water, bay leaf and peppercorns. Bring to a simmer.
Using a paper towel, pat dry each pork piece and braise each side on a griller or frying pan. Once slightly brown, transfer it to the simmering liquid.
In the same pan (where you braised the pork) fry onions until transparent. Deglaze pan using few tablespoons of the simmering adobo. Transfer onion (with the liquid) to the rest of the adobo. Add two tablespoons annato seed oil.
Cover casserole and simmer, not boil, for an hour or until pork is very tender.
Since adobo is tastier after a day it was cooked, keep in a container and eat it the next day or if can't wait, go ahead and dig in!
I'm also sharing this post with the lovely foodies from: Food Friday, Food Trip Friday, Weekday Potluck and Delish Saturday