The wonderful thing about blogging is that it is a learning process. The blogger imparts knowledge and information to the readers while learning from the feedbacks whether in the form of comments or via e-mail. A good example is a reader’s e-mail that led to an earlier entry on minatamis na saging (sweetened bananas).
This recipe/blog entry is another. In fact, this recipe was borne out of three comments posted under different entries. The first is a query from a fellow blogger if I had heard of adobo diablo from a local restaurant called Adobo Republic. The second is a comment that atsuwete may be added to adobo to heighten its otherwise dull brown color. The third is an exchange of e-mails with photo journalist Ben Razon about photography techniques. Food photography, he said, is a genre all its own. How true. A photographer can stamp his personality and ideas onto every photo that he takes.
Out of all three comes my version of adobo diablo–adobo without peppercorns but with chili peppers, instead. And with a little extra something too. The result? Spicy, rich, wonderful. And I call it fiery adobo.
Ingredients :
1 kilo of pork (belly or rump)
1 c. of coconut vinegar
6 siling haba (finger chilis), diced
1 whole garlic, peeled and crushed
2 bay leaves
2 tsps. of atsuwete powder or red food color
2-3 c. of meat broth or water
1 c. of soy sauce
1 c. of spicy lechon sauce
Cooking procedure :
Cut the pork into 2-inch cubes. Place in a skillet or wok. Pour in the vinegar. Add the crushed garlic, bay leaves and diced chilis. Bring to a boil without stirring. When the mixture boils, cook uncovered until almost dry, stirring occasionally. When the pork starts to get oily, add the atsuwete powder and pan fry the meat for a few minutes. Pour in the meat broth or water, cover and simmer for an hour or until the meat is fork tender.
At the end of cooking time, there should be very little liquid left. Turn up the heat. Pour in the soy sauce. Boil for about two minutes, stirring. Finally, pour in the lechon sauce. Lower the heat once more, cover and simmer for another 2-3 minutes.
Serve hot with steamed rice.
I live in the U.S. I have gone to many asian markets and cannot find coconut vinegar or lechon sauce. Are there substitutes for either of these?
cane vinegar and liver spread or live pate.
strange adobo connie but sounds good especially with the chilis and lechon sauce. i will have to just cough all day again when the vinegar starts boiling. you just confirmed my suspicion that i can use liver spread instead of lechon sauce. thank you.
The picture look tempting, lalo na iyong taba ng baboy. Yum, it’s been almost a year i’m missing this favorite dish, specially the pork. When i go home this is the first dish i’ll eat.
Thanks
someone who knows how to cook adobo-sa-asin?
hi connie this adobo was a hit at home but i had to omit the chilis. I used sukang iloko but instead of one cup I used half and added water to make a cup coz our sukang iloko was really strong. The method was way different from what I was used to but I tried it anyway …There are many ways to skin a cat …. and it turned out really good!! Thanks and do you have any recipes for capon chicken? have a nice day!
I tried your adobo recipe in preparation for tomorrow’s 4th of July here in the US. This is my way of adding my own cultural twist in the celebration of a US holiday. Picnic at the part w/ adobo & rice. Kaya lang, sobrang sarap baka maubos naming kainin tonight at di aabot bukas!
I tried this recipe this morning. I actually followed all the instuctions its just that when i put the soy sauce the dish went black. Am sorry but am expecting the color to be red. I wanted it to be perfect next time. pls advice me… Ill be waiting…
me and my son loved this! We ate 1/2k of this in one sitting! =)