This samu’t saring adobo features different ingredients. It’s delicious, actually!
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 a stick
- 1/2 cup soy sauce
- 1/2 vinegar
- 2 tablespoon white sugar
- 1 cup water
- 5 cloves garlic – finely minced
- 2 medium onions – chopped
- 2 pieces laurel leaves
- Pepper to taste
Let’s Make Samu’t Saring Adobo
- 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.
- Put the laurel leaves, water, soy sauce, and vinegar. Boil (the pan should have the lid) for about 10 minutes over medium fire.
- Add sugar, potatoes, and eggplant. Boil until the soup thickens.
- Add pepper to taste.
The purpose of puncturing the eggplant is to let the sauce (or soup) of the adobo in the pulpy flesh of the vegetable. This will result in a tasty eggplant treat that you will surely enjoy.