One of the beloved dishes of, not just Bacolodnons, but also many Filipinos and non Filipinos worldwide, is the delicious adobo. Many fine Filipino restaurants, as well as small-time eateries in Bacolod, serve adobo, sometimes, even a few varieties of this dish.
Whether you are in Bacolod, or away/overseas, and you crave for this mouth-watering dish, here’s a recipe you can try preparing to satisfy your craving.
PORK ADOBO
1 kilogram pork
1 whole bulb of garlic, chopped
1 whole onion, chopped
1/2 cup white vinegar
1/2 cup of soy sauce
3-4 dried bay leaves
1 pinch of black peppercorns
1 can of pineapple chunks, drained
1- 2 tablespoons raw sugar
1 tablespoons tomato paste
1 tablespoon ginger, finely minced
Slice pork into bite-size pieces. Place pork and the rest of the ingredients in a sauce pan or wok. Mix well and cook on high heat until it boils. Lower heat to medium and let it simmer uncovered for 45 minutes to 1 hour, until all the liquid has been reduced to caramelized sauce. You may adjust the taste by adding either more soy sauce or more sugar, according to your desired taste. Serve warm with steamed jasmine rice.
(Note: This dish can also be prepared in advance. The longer time you allow the flavours to be absorbed by the meat, the better it will taste. You can also use chicken instead of pork, or have a combination of chicken and pork.)
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