Adobo!

[SMKelly]

Hi all,

My mom is Chinese-Filipino and one of her native dishes is adobo. There's the south-american type that is spicy, and there's the asian type that's vinegar-ey.

YUMMMM and totally atkins-friendly:

Sauce:
1 cup low salt soy sauce
1/2 cup water
1/2 cup white vinegar
1 or 2 garlic cloves, to taste
4-6 whole peppercorns, to taste
1 bay leaf

Heat the sauce.

Add cooked pork, chicken, seafood, veggies, whatever you like, and cook for 5 minutes or until hot all the way through. In our family, we'll use leftovers. The dish is good at any temperature. Just remove the bay leaf after cooking.

Each family has their own tweaks to the recipe, some like it more vinegar-ey, some more garlic-ey and so forth. But this is the basic one.

Even yummy as a sauce by itself that you can spoon over any dish.

Enjoy!

[not2late]

Re: Adobo!

When I was growing up, a Filipino family lived next door. Being the "annoying kid next door", I hung around alot and ate alot of Filipino food. Adobo (especially adobo chicken with coconut milk!) and apritada were among my favs. Thanks for posting the recipe because this is the first one I've read that uses COOKED meat!

[SMKelly]

Re: Adobo!

Hi Megs,

Oh, I'm so glad you wrote! I'm deathly afraid of putting raw anything into a sauce, so I always cook my protein then add it to the sauce. Same with my Mom.

Enjoy! It's also good to bottle and carry with you when you go to an unfamiliar restaurant and are tired of the same ol' grilled fish/chicken/beef.

[not2late]

Re: Adobo!

Well, I'm glad YOU posted this recipe, because the way I was taught to make it was to put your meat pieces into a non-reactive container, dump the vinegar-soy-garlic marinade and allow it to sit for "awhile" (which meant 20 minutes to 2 hours). Then dump the meat and the marinade into a cooking pot, set bring to a boil, then simmer until the meat is cooked. The crank up the heat and saute until the meat is browned.

Then....when I was working at a hospital (that had a large number of Filipino nurses), one of the RNs was from Cebu, and her version of the pork adobo was to cook it the above way, but use pork that has the skin on it. Then in the final cooking, you put the cooked pork, skin side down, on a saute pan with a bit of oil until the skin gets crispy.

Your mom's recipe will be a great way to use up leftovers.