MY PERSONAL TIPS ON COOKING THE PERFECT ADOBO !!
Come on guys !!! Give our national dish the respect it deserves. Almost every household have their versions of cooking adobo...but my 12 easy steps is a sure fire winner to enjoy our national dish !!!
1. GO FOR THE PORK BELLY !! - reason is that the pork belly (liempo) is the softest and tastiest cut there is. Plus, of it's fat content, it turns the sauce into this somewhat gelatinous, melt in your mouth kind of mixture !!
2. A SLOW SIMMER IS THE KEY - simmering the adobo on low heat turns your adobo in the most succulent dish . Time varies :
pork belly/chicken (white or dark meat )- one hour and 15 minutes
pork kasim/pigue - one to two hours
3. FOLLOW MY RATIOS :
Adobong Puti :
1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
Standard Adobo :
1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf; 1/4 cup water
* - flavor enhancer - marinate the meats overnight !!
4. SEPERATE 'EM - if you are preparing chicken/pork adobo, cook the meats seperately then just combine them before seving. For an extra kick- after simmering, you can fry the chicken and pork until somewhat crispy then just add the sauce before serving.
5. SALT IT !! - salt helps balance acidity
6. USE THE RIGHT HERBS - 2 pcs laurel leaves and 2 teaspoons of crushed peppercorns brings out the aroma for the ratios I stated in tip number 3.
7. KEEP THE VAMPIRE AWAY !!!- do not scrimp on garlic !... I usually add 2 heads of garlic for my standard recipe. Tip- if you'll be marinating overnight, don't add garlic yet since this will lose it's flavor
8. LOCK IN THE JUICE - it is best to brown your pork or chicken first before adding the liquid ingredients to lock in the juice.
9.. HATE LIVER, THEN YOU'LL CHANGE YOUR MIND IF YOU ADD THIS - add one can of liver spread or 1/4 kilo chicken liver for a thicker more flavorful sauce
10. IT'S IN THE VINEGAR - aside from white vinegar, here are some vinegar suggestions I often use in my adobo :
sukang tuba - native coconut vinegar
red wine vinegar (based on my tastebuds, I think Adobo Republic uses this)
balsamic vinegar - if you wanna up the ante and go first class !!
tip - some cooks add vinegar the last minute to avoid losing its acidity and taste
11. GO OUT OF THE BOX WITH THESE VARIATIONS !
adobo flakes- after braising the meat, you can shred it then pan fry in hot oil until
crispy
adobo sa gata - omit the soy sauce and add 2 cups coconut milk and 1 cup coconut
cream. Add coconut cream at the end so it wont curdle.
adobo diablo - add 2-5 green chiles to your adobo be it standard, puti or gata
12. BE CONSIDERATE - due to health issues and dietary needs, some people use low sodium soy sauce (I use Datu Puti low sodium soy sauce)
THERE YOU HAVE IT - 12 TIPS TO ENJOY YOUR ADOBO !!!
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