Thank you for reading and I’m glad that I got you interested.
I actually don’t know how to call this dish as I was afraid that the word “adobo”
had become hackneyed and trite specially among Filipinos and that there seem to be no new adobo
recipe that could catch anyone else’s attention ( 🙁
is one of those Filipino dishes that has become ubiquituous not only in the Philippines
, but worldwide. And where there is Filipino, there surely be adobo.
I first tasted this adobo dish when our friend, Marco (Airene Sarmiento’s husband) brought back a container of adobong baboy sa asin from his home town somewhere in Catanduanes. It was an oily, fatty, yet very tasty adobo. I learned that this type of adobo is cooked without soy sauce, instead, salt is used to provide the needed saltiness. Armed with my basic knowledge on how to cook adobo and the new recipe I’ve learned, I experimented on another kind of adobo without using soy sauce. And so I tried cooking adobong baboy sa asin.
My husband actually doubted the idea of cooking adobo with just asin (salt). We had a long “discussion” about it. Something like, “it’s-not-adobo-because-there-is-no-soy-sauce” kind of argument. You know people who has certain preconceived notion of what a certain dish “should” taste and look like, and what common ingredients must be used, etc for the dish/food to be called a certain name or term, they will stick to that notion and fight for it 🙂 The Husband just stopped arguing with me when he tasted my adobong baboy sa asin, and then, he can’t stop eating until it’s all gone, finished, nasimot, naibos! My husband loves my adobong baboy sa asin that he can finish more than two plates of rice everytime I cook one specially when the pork are tostado (crunchy-brown). I’m sure you’ll love it too J
Here’s my simple recipe for your enjoyment J
CAUTION: this dish is high in calories from fat, very high in fat specially on saturated fat, and high in sodium. There, I warned you already.
ADOBONG BABOY SA ASIN
Pork belly – 400 g.
Vinegar, white – 9 tbsp
Sea Salt – 2 tsp
Garlic, crushed – 7 cloves
Bay leaves – 2 pcs
Vegetable oil – 1 tbsp or less
Water – enough to cover the pork
1. Braise pork in oil until it turned light brown
2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated living only the juices and oil of the pork.
4. Fry the oil in its own oil until it turned brown.
Best serve with a hot Japanese-style steamed rice and green tea leaves salad
Makes 3 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
|Calories : 730 kcal
||Total Fat: 75.35 g.
|Cholesterol : 96 mg.
||Saturated fat : 26.44 g.
|Protein : 13 g
||Dietary fiber : 0 g.
|Sodium : 1,615 g.
||Carbohydrate : 0 g.
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