My sister who is based in San Francisco shares this adobo recipe with a twist of Jalapeno chiles. I love it.

1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

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Posted: October 6th, 2009 under Pork, Recipes.
Comments: 1

I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

Ingredients
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste
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Posted: August 6th, 2009 under Coconut Milk, Recipes, chicken.
Comments: 2

My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more.

What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

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Posted: June 6th, 2009 under **Tips, Supplies & Preparation, Pork, Recipes, chicken.
Comments: 9

Food memories at my dorm in UP consisted of adobo that mom cooked for us. See in the dorm, we were not allowed to cook our meals. Mom’s adobo did not contain any soy sauce and I often wondered how she cooked it. I never got to ask my mom because she died while I was a teenager who was not yet eager to cook. I saw a recipe once in a newspaper column and the writer called it the white adobo or Adobong Puti because it does not contain soy sauce. This type of adobo is light brown due to the browning during the cooking process. It is a bit sour too. I forgot to clip out the newspaper article where the recipe contained. Fortunately, Sam read a comment I left in MarketMan’s blog. Here, she shares her Adobong Puti recipe which I have innovated and cooked but forgot to take pics.

Try it and let me know…

2 kilos pork (with some fatty parts, like butt, or belly)
8- 10 cloves garlic
1 tsp coarsely cracked pepper
2 pcs bay leaves
1 1/2 cups sukang puti (coco when available)
1/2 cup water
1 1/2 tablespoon sea salt

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Posted: May 30th, 2009 under Pork, Recipes, Site News.
Comments: 11

There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.

Here is my usual adobo recipe.

Ingredients

1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)
1/3 cup vinegar
2 Tablespoon soy sauce
1 teaspoon salt
4 cloves crushed garlic
1 small bay leaf
1 tablespoon sugar
1/2 cup water
2 Tablespoon cooking oil

direction

1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.

2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.

3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.

4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.

5. Pour sauce over meat. Serve hot.

Taste Variation

1. Use all the ingredients except the Soy sauce.

2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.

3. Add 1 more tablespoon of sugar if you desire a sweeter taste.

4. Add more vinegar if you want your adobo to keep longer.

5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.

You might also want to check my other recipe, Adobong Puti

Next entry, I will feature techniques and tips on how to cook adobo.

Posted: January 25th, 2009 under Pork, Recipes.
Comments: 5

American wrestler and model Travis Kraft teaches us how to cook Adobo. In Filipino. Oh my, his accent is just delightful.

Oh wow. How hilarious. Adobong manak. Funny naman. I think Travis did this video in a deliberate American accent just to be funny.

Travis adoptive mother is a Filipina from Bataan. It was she who encouraged Travis to come and visit the Philippines. In 2003, he traveled to Thailand, Korea, Japan and the Philippines. It was his first visit to the country but he found the Philippines the best country “because people are super friendly and everyone is cute.” That explains why he cooks adobo.

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Posted: February 27th, 2008 under Pork, Recipes, chicken.
Comments: 4