I have recently exploring cooking Filipino food. My parents used to make pork adobo with the 2-inch cube cut pork butt, soy, vinegar, onion, garlic, and peppercorns. They would sautee the onion and garlic, throw in the pork butt in with soy and vinegar, and simmer it for about 2 hours, adding vinegar and soy to taste. I can't remember the ratio, and last night when I tried, the meet became dry and salty and the soup was oily and not the adobo sauce I remember.
I distinctly remember them saying to never use water, and that they didn't marinate the pork beforehand. Of course, the adobo recipe is different for everyone, but I was wondering if anyone else makes pork adobo without marinating and water. I'm still trying to get the soy to vinegar ratio down so if anyone knows of a good place to start, please let me know :)
[link] [comments]
0 Kommentarer:
Post a Comment