Comments on: Whole wheat tortillas with pork adobo filling

By: Pork, mushrooms and green beans adobo — Home cooking rocks!

Pork, mushrooms and green beans adobo — Home cooking rocks! — Sat, 06 Nov 2010 10:55:34 +0000

[...] let me count the ways… Okay, I give up. Countless ways. With chicken and hard-boiled eggs, as stuffing for burrito, corned beef style, with liver sauce, with lemongrass, with eggs only — exotic or eye candy, [...]

By: bang

bang — Thu, 17 Sep 2009 11:31:47 +0000

You can try hoisin sauce as a dip. I have tasted something like this in a restaurant in Greenbelt but lechon was used as a filling and hoisin sauce as the dip. Sarap!

By: emyM

emyM — Mon, 24 Aug 2009 07:25:31 +0000

A clever way of preparing left-over adobo.
I use a big size tortilla and put rice
and adobo with some adobo gravy and fresh
cilantro.A yummy “baon” to work.

By: Julius S

Julius S — Sun, 23 Aug 2009 06:23:38 +0000

Hmm.. just like the Mexican Karne Asada (Mexican pulled Pork). I top mine with tomato salsa and a dallop of Sour Cream.

By: Connie

Connie — Sat, 22 Aug 2009 07:44:31 +0000

Wow, I was planning on making crispy adobo and serving it with rice but now I think I’ll try your version — it sounds so much better. And adding cucumber sticks — so inspired! The sweetness of the cucumber would blend so well with the sour-salty adobo. Kudos on your experiment.