Cooking something very familiar is probably the hardest to duplicate. I’ve had had the chance to rise to the challenge by friends of cooking the unfamiliar and the unknown, and making a fantastic dish out of it as against something that is as common or as popular to many: The Adobo (particularly to Pinoys). There are just various and countless ways and interpretations of presenting this dish.
I’ve also had had some gruesome stories about eating Adobo in the past, and Iska can attest to these epic adventures of mine growing up as a child. When I decided to finally cook one, I made something that was more Mexican (Beef Adobo) than Filipino; combining and incorporating, Mexican Oregano and Spice, and Chipotle Chili Peppers into the sauce. For this blog, my original intention was to keep the Filipino ‘Adobo’ as traditional as possible.
I haven’t really eaten Adobo for so many years now, and for this basic reason, I never knew the process can be that difficult considering I grew up eating Adobo almost all my life (almost on a daily basis); and actually, avoiding it decades after. My first condition though before even starting it was to disregard the braising and marinating steps as traditionally done by many. That was the popular way and my style really doesn’t lean toward that. I wanted mine to be more of a starter or an appetizer. Moreover, after discovering sweet rice flour, a crispy and crunchy Adobo like Lechon Kawali [while using the same cut as the Pork Butt (love the fat), and keeping the same, familiar dark, and salty sauce ] would definitely make it stand out.
There must be another way to present Adobo besides those ‘turo-turo’ versions and it has been proven by many who have gone into Adobo pains; myself included.
- 1/4 lb Pork Butt
- Brown Sugar
- Red Onions
- Thai Chilis
- Finger Peppers
- Adobo All Purpose Seasoning
- Sweet Rice Flour
- Cinnamon Stick
- Black Peppercorns
- Ground Black Pepper
- Filipino Soy Sauce
- Light Soy Sauce
- Cane Vinegar
Trim a thin layer of fat from the butt and slice into about 1/2 an inch against the grain.
Prepare a sauce pan filled with oil enough to cover the meat for poaching. Put the stovetop to low and slowly set the slices into the oil together with the following: Garlic, Red Onions, Thai Chilis, Finger Peppers, Cinnamon Stick, and Black Peppercorns.
While the pork cooks, combine the rice flour and Adobo seasoning in a bowl for dredging. Remove the pork slices from the poaching liquid and thoroughly coat each one in a bowl. Set aside and put in the fridge for a good half an hour.
Saute the Red Onion and Garlic with the strained oil from poaching, and start adding in the sauces, the cane vinegar, brown sugar, and the beer; adjusting the taste accordingly. Strain in a separate sauce pan thereafer.
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