Saturday, November 29, 2008
1 Kilo Pork, cut into pieces about 2 inches long and 1 1/2 inches thick
1 head of juicy garlic, pounded
4 teaspoons salt
4 teaspoons Soy sauce
1 teaspoon black pepper, grounded
1 tablespoon oil
2 cups water
1/2 cup vinegar
Put the pork in the pan. Add the vinegar, garlic, pepper, salt, soy sauce and water. Cover the saucepan. Cook slowly until meat is tender and most of the broth has evaporated and only 1/4 cup remains.
Drain and separate the pieces of garlic from the pork and fry in oil till golden brown. Add the pieces of the pork and fry until brown too. Add the broth and let simmer about five minutes.
There you have your basic Adobo. Serve hot!
Friday, November 28, 2008
This blog is a tribute to my mom, her unwavering passion for food and the Kapampangan tradition of cooking. She is meticulous in all her food preparations and particular about spices and flavour.
She has received technical training in cooking and baking from the Ajinomoto kitchen in her 20s. But more importantly, she has learned her Kapampangan culinary skills from legendary fiesta cooks like the late Apung Gusti.