On 4/8/2016 2:14 PM, dsi1 wrote:
> 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
>
Oh yes!
http://www.manilaspoon.com/2013/07/t...ken-adobo.html
Ingredients
1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination
1/2 (up to 3/4) cup vinegar
1/3 cup water
1/3 (up to 1/2) cup soy sauce
1/2 Head of Garlic, peeled and crushed
1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use
ground)
2 Bay leaves
1-2 Tablespoons Brown Sugar, or to taste (optional)
*If using pork, either use Pork Belly or Pork shoulder.
Place the meat and the rest of the ingredients in a large pan. Using
medium heat, bring to a rolling boil. Lower the heat slightly then cook
uncovered for about twenty minutes to half an hour. This is to allow the
vinegar to cook. Watch carefully as it boils to ensure that the liquid
does not dry up.
Cover and then continue to simmer until the meat is tender about an hour
or so. When the meat is already tender, sprinkle the brown sugar and mix
thoroughly. It will just add a little bit of sweetness to the adobo and
will also give that delicious caramelized look. You can eat the adobo at
this point or wait one day for even better flavor.
If you want extra flavor and prefer the dry adobo, take out the meat and
fry them quickly in a little oil. Use the remaining sauce to pour on
your rice, if you like. Enjoy!