Pork Adobo!

 Pork Adobo

350 g pork belly

1/2-1 bulb of garlic - half with skin on and pounded, others minced

1-2 lemon

1- teaspoon Knorr seasoning

Marinade overnight.

1 chopped onion

2 Bayleaves

Whole peppercorns

Crushed peppercorns 

Saute onions until translucent.

Pan fry and sear marinated meat without the marinade until oil comes from the pork fat.

Add the marinade, cook in low heat and let it boil.

Add a bit of water. Add sugar and adjust according to taste. Cook until meat becomes tender

Is it adobo or a pork steak?

 Is it adobo or rather a pork steak?

Remember the dry adobo post that I made previously? Actually I just got a portion of the marinade and the meat at that time because I plan to marinate it at least overnight. I made a tweak and this recipe seems more of the taste that I'm aiming for.

• Marinated meat from the Dry Adobo post (I cut them out in smaller portions as my brother gave a feedback that the meat was hard.
• Whole Peppercorns
• Laurel leaves
• Half of pork bouillon cube
• Teaspoon of vinegar
• Red onion

In a hot pan with oil, saute onion until translucent. Separate the meat and the marinade which you will set aside. Place the meat on the pan and saute/boil for a while. Add the pork bouillon cube and mix into the meat evenly. Add whole peppercorns and laurel leaves. Let it boil for around 2-3 minutes. Add a teaspoon/caplet of vinegar and mix. Let it cook for a while. Add the marinade mixture and let it boil for another 2-3 minutes. Enjoy!

Dry adobo

Have you tried making adobo? I think this is my first time making adobo and prior to cooking I don't know really what is the result that do I want. I went on base on my intuition and seasoned the meat base on what I've envision on what it would taste like. I was a bit nervous at the result but it did great!

Ingredients:

• 500 grams mechado pork cut (I think this would be better with adobo cuts and best if pork liempo was used instead)
• 7 tablespoons soy sauce
• 15 tablespoons or more of 7 up drink
• 8 pieces Calamansi juice
• Generous amount of Black pepper and pinch of salt
• 1 head garlic minced
• Magic Sarap
• 1 red onion chopped
• Whole peppercorns
• Laurel leaves
• Oil

Mix the meat with soy sauce, 7 up, Calamansi, pinch of salt and pepper. Marinate for at least an hour.

In a hot pan, put the meat without the marinade and saute for a while. Then add the marinade sauce. Add a dash of Magic Sarap. Put whole peppercorns and laurel leaves. Simmer until almost no liquid is left. Add a teaspoon or two of washed sugar and let it dissolve. Add chopped red onion and saute. Once translucent, turn it off.