I've always been curious about Filipino cuisine. Unlike its glamourous Thai and Vietnamese neighbours, Filipino food has yet to be widely appreciated on the global scale.
Aside from a handful of forgettable meals at some fly-by-night Filipino eateries in PJ, the only occassion when I had really good Filipino food was during our Christmas getaway to Singapore - at Lucky Plaza foodcourt, where we had some insanely delicious Lechon and Pork Sinigang. Lucky Plaza is locally known as the local Filipino haunt so I'm sure what we had were pretty close to the real thing.
Pork Adobo is one of the most famous and widely available Filipino dish, much like our Chicken Rice and Sweet and Sour Pork. It is also a very easy dish to make, just braise the meat with all the seasonings.
My first attempt turned out too pungent and salty. This second round was much better. It makes an appetising dish and goes well with lots of steam rice.
My next Filipino recipe is gonna be the awesome, totally appetizing Pork Sinigang. Just thinking about it makes me salivate....
Recipe source: Panlasang Pinoy
- 500g pork ribs or pork belly
- 1 tbspn (about half a whole bulb) chopped garlic
- 2 pieces of dried bay leaves
- 1 medium size onion, diced
- 3/4 tbspn whole white peppercorn
- 1/4 C + 1 tbspn soy sauce
- 1/2 C water
- 3 tbspn white vinegar
- 30g rock sugar
1. Blanch the meat in boiling hot water for a few minutes. Rinse and set aside.
2. Put all the seasonings and water (except vinegar and rock sugar) into a pot and bring to a boil. Add in the meat and let simmer for about 1 hour until the meat is tender.
3. Add the vinegar and rock sugar. Adjust the taste, it should be salty and sourish, with a peppery and sweet backnote.
Do not use regular white sugar as it will make the gravy too sweet and will not taste authentic. Rock sugar is far less sweeter and will thicken the gravy into a nice gooey consistency.
Many adobo recipes also use chicken and seafood, but i prefer to use pork ribs as i find it gives the gravy more body.
As the meat is stewing, the aroma that wafted through reminds me a lot of those streetside stalls in thailand, what with that familiar smell of soy sauce beibg cooked with spices and aromatics.