Crispy Tuyong Pork Adobo.
Ingredients:
1 kilo pork adobo cut (preferably with some fat)
1 whole garlic, crushed and chopped
1/4 cup vinegar
1/2 to 1 tablespoon rock salt (preferably) or iodized salt
1/2 cup water
1/4 cup cooking oil
1 teaspoon vetsin (optional)
Cooking procedures:
1. Put first 5 ingredients in a thick iron pan (do not use a non-stick iron pan). Let boil over high heat. Stir, then lower fire and let simmer (about 30 to 45 minutes). Cover until pork becomes tender.
2. Uncover and let sauce dry. Scrape the reddish brown “residue” on your pan (this will turn out to be the yummiest part all!), then stir the meat.
3. Pour the oil, then brown the meat slightly. Add the vetsin and stir. You can take out the meaty part and let the fat/skin fry until crisp. Serve.
Taken from Good Housekeeping May2007 issue.
Adobo just the way I like it. This is how my daddy used to make adobo. My daddy taught and cooked this for me after I gave birth. But I couldn’t remember the procedures, so I wasn’t able to cook it. Then I saw this recipe in Good Housekeeping, then decided to give it a try. I added some more water though and I didn’t use vetsin. It’s yummy.
3 Responses to “Crispy Tuyong Pork Adobo.”
September 12th, 2007 at 11:27 pm
Hubby perfected this adobo and been a staple in our dinner table. Even our kano friend loves it. Even the mantika gets saved along with bits of whatever is taba and balat are left in the pan for a very very good sinangag the following morning.
Now, if only I know how to make crispy chicken adobo flakes ala Heaven and Eggs, I’d be happier!
September 15th, 2007 at 10:11 am
My mom cooks this way. Mas love ko pag chicken sarap sarap
September 15th, 2007 at 12:38 pm
Wow, thanks for sharing this recipe sis. Gusto ko i try ito one of these days
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