On Thursday, April 7, 2016 at 4:44:11 PM UTC-10, sf wrote:
> On Thu, 07 Apr 2016 16:01:42 -0500, "cshenk" > wrote:
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> > >
> > > I was in town for my yearly eye exam today so I decided to stop into
> > > the market for a few items and with all this talk about pork roasts I
> > > picked up a very nice on-bone center cut pork roast, 4 1/2 pounds/
> > > $3.79 lb... all seasoned (Penseys adobo, s n'p) and waiting in the
> > > fridge... will go in the oven in about an hour
> >
> > I havent tried Pensey's adobo. If you have tried Goya adobo, can you
> > tell me how they compare?
>
> Never tried Penzy's either, but Goya tastes too "commercial" for lack
> of a better word. I guess the best description would be "it tastes
> like the package".
>
> Just curious. If you use it often, why don't you make your own?
>
> --
>
> sf

I had some pork adobo at a plate lunch place yesterday. Over here, adobo means in the Filipino style, not the Mexican. Filipino style adobo has shoyu, garlic, bay leaf, vinegar, and black pepper, flavor components. I like the flavors to be on the intense side but this was some pretty mild stuff. I guess it was Chinese style pork adobo because it had 5 spice powder in there.. We ate this at a restaurant outside of Don Quijote in Honolulu. After that we went inside. I quite enjoyed myself.

https://www.youtube.com/watch?v=LjjmlAJteq4