Wednesday, October 8, 2008
adobo to the next level!
this is a dish with "filipino" written all over it... what is a celebration without adobo?...naturally this is a mainstay in philippine cuisine~basically, adobo makes up for pork belly, soy sauce, vinegar, peppercorns and a little sugar. however there are lots of variations you can make depends on your creativity...i make mine simply, stew style, like putting all the ingredients all together and simmer until done. that's it. no fuss and very convenient. however, if i want it really special...i marinate the pork belly overnight with coarse peppercorns, balsamic vinegar and a little soy sauce. i then deep fry the pork belly with enough oil until it's done. next i put the cooked pork belly in a pot added again with balsamic vinegar, soy sauce, brown sugar, cayenne pepper, pineapple chunks with juice (reserve some for garnishing), a little gin, onions, garlic, bay leaf ( lately i've been using morton & bassett bay leaves which is 100% organic), and star anise.simmer over low fire for 30 minutes and add spring onions. garnish with pineapples. this method really intensifies the flavor of this dish. and the smell is just oh so heavenly!...i have to admit that using morton & bassett herbs and spices took it up the notch. for those of you who is watching out for their weight like me this is totally a comfort food...i told myself im just going to have a bite but ended up with more than a few *groan* how the heck will i lose weight when i'm making dishes like this...well, might just as well enjoy it!!!