Posts made in April, 2013

Pork Adobo with Rum

Pork Adobo with Rum

Adobo was originally a Spanish dish, having been introduced four hundred years ago, but has become something Filipinos have since adopted and made their own.  Indeed, there are as many versions of adobo as there are provinces in the Philippines. Practically each household has its own rendition of this traditional dish, each with its own distinct twist to the recipe.  The basic ingredients are garlic and vinegar or another souring agent (tamarind, guava and even watermelon are not unheard of) and soy sauce.  Some versions require coconut milk while others use olive oil.  The viands required to fill the stew are also as varied.  Aside from pork or chicken, one can make adobo with prawns, squid, lamb, goat, crabs, beef, vegetables (bamboo shoots, Chinese cabbage, potato, etc.) or even frog’s legs and balut (traditionally salted duck fetus).  Once prepared, it is an invaluable companion to steaming hot rice and makes for a quick meal over the week, as the older it gets, the richer and more full-bodied its flavor.  Even adobo’s leftovers need not go to waste.  The sauce and oils can be used for frying leftover rice while the meat can be shredded and also fried to a crisp as Ropa Vieja.  Try this recipe if you want something distinctly home-cooked from the Archipelago. Ingredients: 1 kilo pork belly (liempo) and cut into 1-inch width by 2-inch lengths 1/2 cup soy sauce 1/2 cup vinegar 1 cup rum (Tanduay or Añejo, the white variant, you can also use your favorite rum brand) Soak the pork belly pieces in this mixture. 2 tablespoons crushed garlic 2 tablespoons cooking oil Sauté garlic in the cooking oil till light golden brown. Remove garlic from oil and drain on paper towel. 1 cup buco juice (young coconut juice, aka young coconut water) 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 tablespoon freshly crushed black peppercorns 1 piece bay leaf (aka laurel) 1 sprig oregano or 1/2 teaspoon crushed oregano Salt to taste, start with 1/2 teaspoon. Procedure: Marinate the pork belly in the mixture of soy sauce, vinegar and rum for 2 hours. Drain from marinade and save marinade. In a non-corrosive cooking pot, such as glass, enamel, or non-stick, pour in the oil from the sautéed garlic plus 2 tablespoons cooking oil. Avoid using aluminum or stainless steel pans, they will add a metallic flavor to the meat. Place pot over medium-low fire and sauté the 1 tablespoon crushed garlic till very light gold. Put in the marinated pork pieces and sear. Turn the flame to low and pour in the pork marinade, buco juice, peppercorns, bay leaf, and oregano. Simmer the pork, stirring occasionally, till the pork is tender;...

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Salsa Ana (A Vinagretta Sauce)

Salsa Ana (A Vinagretta Sauce)

Ladies Lunches bring out my creative juices, thinking of what new dish would titillate my friends’ taste buds. On one such occasion, I needed to come up with a salad cum sauce. A few days before the intended Ladies Lunch, I had some left over salted red eggs, intense tomatoes, and rocket leaves. The light bulb in my head brought me back to the time my mother used to make vinagretta sauce. This vinagretta has nothing really to do with what is known as vinaigrette dressing; which is the vinegar, mustard, oil, salt and pepper dressing. The only common ground my mother’s vinagretta had to do with the vinaigrette is that it had white palm vinegar, oil, salt and pepper but the rest was the famous Kapampangans love for sauces. Mom’s vinagretta had tomatoes, salted red egg, onion, and pickle relish, plus the palm vinegar (sukang sasa), salt, pepper, and sugar. My mind went again on its hundred a minute spin. What if I jumble it in a different way and the result was just awesome! A salad cum sauce. You can eat it as a salad or use it as a sawsawan for grilled or fried seafood or fish. Best friend forever Marja says, “it’s good even with just rice.” Ingredients: 500 grams tomatoes (my preferred varieties to use are kumato or intense tomatoes, but your favorite variety will do) – seeds removed, then diced 2 salted eggs (aka red eggs) – peeled, cut into tiny squares ½ to 1 half ripe (aka manibalang or not quite ripe) mango – chopped into tiny cubes 1 cup finely chopped onion ½ cup horseradish – diced a little smaller than how you diced the tomatoes 4 cups coarsely chopped rocket greens Procedure: In a large serving salad bowl, mix all the ingredients except rocket greens. Let the mixture sit for 30 minutes. This will allow the flavors of the different ingredients to blend with each other. When ready to serve, arrange the rocket greens on top. Let your family or guests add the rocket according to their preference, and they mix it when they serve...

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