Monday, October 16, 2006

“Adobong Baboy” (Pork in Savory Sauce)

This dish was Tito Jonathan’s baon last week. He was sailing back to Davao.

You’ll need:
  • ½ kg pork belly, cut into ¾” cube
  • 2-½ tbsps soy sauce
  • 1-½ tbsp white vinegar
  • ½ tsp of rock salt
  • ½ tsp white sugar
  • 6 cloves garlic, finely crushed with some skin
  • 1 small native onion, finely minced
  • 1 bay leaf (optional)
  • 1 tsp freshly cracked peppercorns
  • ½ tsp whole peppercorns
  • 2-3 tbsps of cooking oil

Here’s how:
  1. In a thick bottom casserole (use non –stick, if possible), put all ingredients except for the cooking oil. Cover. Over medium-high fire, bring to boil (Do not open cover until it is boiling or vinegar is fragrant). Then, reduce fire to low. Simmer for 30 minutes. Mix every 10 minutes.

  2. Increase fire to medium, put oil. Stir-fry for about a minute.

  3. Serve with hard-boiled eggs, chopped tomatoes & cooked white rice. This dish is also good for lunch baon.

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