2. Packed lunch or snack
Adobo is the unofficial national dish of the Philippines. The process is simple:
Marinade the meat in vinegar, soy sauce, garlic and onion.
Saute the meat in oil until browned.
Simmer the meat in the marinade until tender. Add pepper corn and dried laurel leaves a few minutes before turning off the heat.
Due to its simplicity, it has been subjected to “experimentation” and variations. Some add potatoes, some add pineapple chunks, some add sugar, some add honey, some use salt instead of soy sauce, some add oyster sauce, etc. It is not impossible that every household in the Philippines has their own version of the beloved dish.
This is my attempt to put my own spin to it, a drop of creativity to the vast sea of variety.
1/2 kg Pork (Menudo cut)
Canola oil for deep frying
2 tsp garlic powder
2 tsp ground black pepper
1 tsp iodized salt
1/8 cup apple cider vinegar
1/4 cup soy sauce
1 tbsp stevia powder
1 tbsp corn starch
1 medium size onion (diced)
Marinade pork with garlic powder, salt and pepper for at least an hour.
Heat oil then deep fry pork until crispy. Meanwhile, in a bowl, mix the rest of the ingredients for the sauce, set aside.
Once done frying, place pork over a paper towel to remove excess oil. Saute onions until it caramelizes. Pour the sauce in the pan until it thickens.
Toss in the fried pork. Coat the meat well and allow the sauce to slightly thicken some more.
Serve! Perfect with steaming rice and a side of sliced tomatoes and salted egg.