"White" Adobo nga Baboy

While the most popular Ilonggo recipe for Adobo has istiwitis or achuete / annatto, sometime experimenting on other region's adobo recipes an open up our taste. So what is "white" adobo?

It is basically the usual adobo recipe minus one major ingredient - soy sauce or toyo. I like it especially when the garlic mixes with the oil and vinegar concoction - a burst of flavorful aroma that you could almost taste.

Here's a simple recipe for Pork Liempo White Adobo

Ingredients

1 kilo Pork liempo with fat

1 cup vinegar (adjust)

3 pcs dried Bay leaves

1 large head garlic, crushed

Black peppercorns, crushed (adjust)

1/2 Tbsp Salt (adjust)

1 Tbsp Sugar (adjust)

Water, optional (adjust)

How to make Pork Liempo Pork Adobo

Wash then cut pork liempo into 2x2 inches cube or smaller like 1.5 x 1.5 inches.

Mix all the ingredients then "massage" the mixture to the pork cubes.

Arrange pork cubes - fatty part down, in a pan then pour the mixture.

Bring to a boil then lower heat then simmer for 30 minutes or until pork is tender to your preference.

Make taste adjustments (from time to time) by adding more of the seasonings.

When done, transfer to a serving or storing container (meat adobo dishes tastes more delicious after a few days - agree? )

Enjoy with hot rice.

Yes, it's done without soy sauce. The pork and vinegar (with pork fat) naturally brown themselves self but not as dark when using soy sauce.

The measurements here are just guides since I cooked this white adobo without measuring. I used more than 1 cup of vinegar since I love the resulting (unhealthy, yes) sauce vinegar mixed with the natural pork fat with garlic. Water listed on the ingredients can be used to tone down the sourness of the vinegar but in this particular recipe I didn't use it, instead I added more vinegar. My piece of advice is to taste what you are cooking and adjust the flavor to suit your own. Extra rice, please!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog