Since we”ve been going overboard with our creative food projects, we thought that we”d use Sundays to give all of us a breather and mellow down a bit.
To start things off, we”ll have the Philippines” record-holder for most overused home-cooked meal, Pork Adobo.
Like picking your online casino gambling nose, there”s an infinite number of ways to cook and prepare adobo. In our case, what”s special in our version is that there”s a caramelization process before cooking that brings out a sweet, smoky flavor while also taking a few minutes to simmer until it reaches a beautiful, rich and syrup-like consistency.
Ultra Rich Caramelized Filipino Pork Adobo
Yield: 4-6 servings
- 1 kg Pork cubes
- 1/2 cup Soy sauce
- 1/2 cup Vinegar
- 1/2 cup whole garlic cloves
- 2 pcs bay leaf
- 1/2 tbsp whole peppercorn
- 2 tbsp oil
- 1/4 cup brown sugar
- 1 liter water
- Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes.
- Drain and set aside.
- Heat oil in pan on high flame.
- Saute pork and add the brown sugar.
- Brown pork, or wait until sugar caramelizes.
- Add in remaining marinade and water. Boil for 5 minutes.
- Lower the heat and simmer until tender (about 40-60 minutes).
- Sauce should have a syrup-like consistency.