Samu’t-Saring Adobo Recipe
Ringo | On 06, Jun 2014
One thing I promised myself: If I’m not in the mood to cook, I will try my best not to boil down into one option – adobo. However, promises are meant to be broken, right?!
Anyway, kidding aside. One night, when I’m not into cooking – stating I still have articles to submit – I just decided to cook adobo. The problem is that we ran-out of meat. So, I just made this samu’t-saring adobo which is composed of pork, gizzard, liver, potatoes and eggplant.
Yeah! I know… Eggplant for adobo? Just try my recipe and you’ll see they will come along.
- 1/4 kilo pork – chopped
- 1/2 kilo chicken gizzard and liver – remove the fat
- 3 medium potatoes – peeled and chopped
- 2 medium eggplant – chopped and puncture using a fork or stick
- 1/2 cup soy sauce
- 1/2 vinegar
- 1 cup water
- 5 cloves garlic – finely minced
- 2 medium onions – chopped
- 2 pieces laurel leaves
- 2 table spoon white sugar
- Pepper to taste
- Saute garlic until golden brown and onion.
- Add the gizzard and liver, simmer for about 30 seconds.
- Add the pork and simmer for another 30 seconds.
- Add laurel leaves, water, soy sauce and vinegar. Boil (the pan should have the lid) for about 10 minutes under a medium fire.
- Add sugar, potatoes and egg plant. Boil until the soup thickens.
- Add pepper to taste.
The purpose of puncturing the egg plant is to let the sauce (or soup) of the adobo in the pulpy flesh of the vegetable. This will result in tasty egg plant that I usually enjoy.