Transform scrap meat from soup bones by cooking it into delicious Filipino pork adobo hash. Prep and cook time is less than 30 minutes. Serve with garlic fried rice and egg for a delicious breakfast!
Yesterday, with everyone out of the house and no meals to cook (there were leftovers in the fridge for my solo lunch), I decided to finally replenish our supply of bone broth. I was going to do it the “right” way instead of the lazy way.
I roasted a large tray of pork soup bones in the oven (the initial browning makes a more tasty broth), about three kilograms in weight, then simmered them for four hours on the stovetop. There was no way the broth would cool sufficiently before bedtime for me to strain it into containers for freezing. I decided to let the broth cool overnight.
When I woke up today, right after my first cup of coffee, I strained the broth into half-gallon containers and put the containers in the freezer. I was about to discard the bones when I realized that there was so much meat sticking to them. Granted that after simmering for four hours, the flavors would have transferred to the broth and the meat couldn’t be all that tasty. But if I seasoned the scrap meat and cooked it Filipino adobo style?
So, I did. And I served it corned beef hash style with potatoes and onions.
This post is as much a smart cooking tip as it is a recipe. I used pork bones to make broth so I had scrap pork meat. But you can do the same with scrap meat from chicken bones when making chicken bone broth. Just pick the meat from the bones. If the meat is fatty, save the fat too because adobo is so much tastier when cooked with fatty meat.
Start by frying cubed potatoes in oil. Brown them for better flavor and texture.
Scoop out the browned potato cubes and lightly brown a sliced onion in the remaining oil in the pan.
Scoop out the browned onion slices and dump the scrap meat into the pan. Add garlic, pepper and a bay leaf. Pour in vinegar and soy sauce.
Cook over high heat, uncovered and stirring often, until the mixture is dry. At this point, some of the fat in the pork would have turned into oil. Lower the heat a bit and cook the adobo in the rendered fat. You’re frying it slowly so that the meat loses its boiled texture and acquires a lightly fried texture characterized by caramelization. Don’t skip the frying part as this is what gives the dish its beautiful texture and richer flavor.
When the scrap pork adobo is done, stir in the fried potatoes and onion slices.
To complete the dish, I took yesterday’s rice from the fridge and cooked it into garlic fried rice. And, of course, I fried some eggs too. Delicious first meal for the day!
- 3 cups cooked fatty pork (mine came from simmered soup bones)
- 2 medium potatoes
- 1 medium onion
- 6 cloves garlic
- 2 tablespoons cooking oil
- freshly ground black pepper
- 1 bay leaf
- 3 tablespoons vinegar
- 3 tablespoons soy sauce
Tear the pork into small pieces.
Rinse the potatoes well and cut into half-inch cubes.
Peel and finely slice the onion.
Peel and mince (or you may chop) the garlic.
Heat the cooking oil in a frying pan or wok.
Spread the potato cubes in the hot oil and cook over high heat without disturbing for a few minutes, or until the undersides are browned. Stir and continue cooking until browned all over and cooked through.
Scoop out the fried potato cubes and move to a plate.
In the remaining oil in the pan, cook the onion slices over medium heat until lightly browned and softened.
Scoop out the onion slices and move to the plate beside the potato cubes.
Spread the pork meat on the bottom of the pan.
Sprinkle in garlic and pepper. Throw in the bay leaf.
Pour in the vinegar and soy sauce.
Cook the pork over high heat, stirring often, until the meat has soaked up the vinegar and soy sauce. Taste and adjust the seasonings. If you need to pour in more vinegar or soy sauce, or both, cook longer to allow the meat to soak up the liquids.
Lower the heat to medium and continue cooking pork in the rendered fat until the meat is browned and lightly caramelized.
Add the potatoes and onion slices to the pork. Stir to distribute evenly.
Serve the pork adobo hash with rice and egg.