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Food Citations | November 23, 2017

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Reduced Adobo With Crispy Pork Fat And Mash Potato

Reduced Adobo With Crispy Pork Fat And Mash Potato

| On 21, Aug 2017

It’s ok to have selfie and post in social media. I admit I used to do it sometimes and it feels good that people appreciate you.

However, it’s ok anymore if you will constantly show your face to the world via your social media account.

I unfriended someone because every time my wall refreshes, I can see her face. I got tired of her because there will never be a day that I won’t see her 20-30 selfies where she was wearing the same outfit and in the same background. She will even tag me and her other friends so we will notice her album featuring 79 photos of her face, again, wearing the same clothes and in the same background. The only thing that will vary were the angles.

Seeing selfie of the same person frequently is not good – for our eyes, allow me to say. However, in terms of food, it’s ok to eat our favorites every day.

One dish that people will never get tired of eating each and every day is adobo. The ingredients, process, and innovation will only vary.

Just recently, I cooked thicked-sauced adobo with crispy pork fat that was paired with a serving of mash potato.

Ingredients (Adobo)

  • 1/4 kilo pork belly – chop and separate the fat part
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 2 cups water
  • 4 tablespoon sugar
  • 2 cloves garlic – minced
  • 1 medium onion – sliced
  • Laurel leaves
  • Pepper

Ingredients (Mash Potato)

  • 3 pieces medium potatoes – peeled and cubed
  • 1/8 cup evaporated milk
  • 1 teaspoon butter
  • Salt and ground pepper

Procedure (Adobo)

  1. Tenderize the meat and fat using a pressure cooker (use the 1 1/2 cups water). It usually takes 15 minutes. Separate the fat and set aside the meat.
  2. In a pan, boil the remaining 1/2 cup water and put the fat. Let it dry and let the fat fry in its own oil (sangkutsa). Remove the chicharon.
  3. Remove some of the oil.
  4. Saute garlic. Remove some and set aside.
  5. Saute onion.
  6. Add the meat, including the stock.
  7. Add the rest of the ingredients and boil until the sauce thickens.
  8. Top with chicharon and roasted garlic.

Procedure (Mash Potato)

  1. Boil the potatoes until cooked. Drain well.
  2. Add the remaining ingredients.
  3. Using a fork, mash it and combine well.
  4. Serve with adobo.

Learn more the author of this post:

Ringo

I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

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