My version of Crispy Adobo
Adobo, a dish that will never be absent in a Filipino family. I know a family that will cook abodo today and on the next day, they will cook adobo again only with different meat. I would like to agree with Chef Dino Ferrari, Adobo is a dish that will be better and better when left in the fridge. The meat will absorb some of the moisture and flavor coming from the sauce and hualla!!! An explosive dish.
My Crispy Adobo dish will have “Chicharon” from the fat part of the pork. I also have small pieces of lean meat that will be fried that will add crispier texture to the dish.
Here are the ingredients:
- 1 kilo of pork, separate the fat part and chop some lean meat in a very thin and long manner and some with normal cuts.
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 1 spoon brown sugar
- 1 piece laurel leaves
- ground pepper
- Boil the fat part in water, remove from heat and slice in a very thin manner (refer to the picture).
- In a pan on a medium heat put the fat and add 2 spoon water and let it boil (you can also use the water in step 1).
- When all the water evaporates, turn the heat into very low fire and let the fat cook itself, this process is called sangkutsa.
- When all the fat becomes “Chicharon” or becomes very crispy remove from heat and set aside.
- Using some of the oil from the sangkutsa, saute garlic and onions.
- Add the lean meats and let it simmer for a while.
- Add the soy sauce, vinegar and about 1/4 cup water and let it boil until the liquid evaporates. Based on my time, it’ll take you 25 minutes.
- When the liquid evaporates, let the meat to be fried on their own oil.
- When some of the meat were already roasted quickly add the remaining water and stir well.
- Add all the remaining ingredients and let the sauce thicken.
- Remove from heat and add the chicharon then stir.
- Serve and enjoy.
Note: This dish will require lots of patience as from slicing the meat alone will take you time. The step 9 should be done quickly as possible.
This is a dish that must be eaten when serve as the chicharon and crispy parts of the lean meat will soften.