Recipe #1: ADOBONG TUYO (aka Adobong Manila)

May 7th, 2008 § 1 comment

This is one of the simplest dishes that I’ve learned and definitely one of my favorites. A lot of people like it so I’m posting it first.

If you love garlic, then I’m sure you’ll enjoy this one. This one’s not for the figure conscious, though. Compared to other versions of adobo (and there’s a lot!), this lacks the usual dark sauce. Meaning, toyo (soy sauce; or patis in the Visayas and Mindanao) is not part of the ingredients. Hence, it’s called tuyo (dry).



INGREDIENTS:

  • pork, cut into small cubes (adobo cut)
TIP 1: You can buy precut meat in the supermarket; I actually prefer the Menudo cut because it cooks faster and more evenly. But if you want to save money, I suggest you go to your nearest public market.

  • calamansi, about 5-6 pieces (for a 1/2 kilo of pork), medium-size, juiced, seeds removed
  • salt & pepper to taste
  • water
  • oil
  • butter or margarine
  • garlic, lots of it, minced

PROCEDURE:

1. Combine pork, calamansi juice, salt & pepper in a bowl. You may also add a few drops of liquid seasoning if you want. Marinate for about one hour, preferably overnight.
2. Put the pork mixture in a saucepan, add water, place a lid cover, then simmer for about 15-20 minutes over low heat.

TIP 2: To make the meat tender and to cook it evenly, make sure it’s on low heat. It may take a little longer to cook, but it pays to be patient. You may also want to use a pressure cooker. Or probably you can try my Lola’s trick — add a spoon!

3. Remove the saucepan from heat, then drain.

TIP 3: You can use the pork stock with your other soups and stews. You can keep it in your fridge or freezer for about a week.

4. On a skillet, frying pan, wok or your good old kawali, add oil and butter over low heat. Do not burn the butter. To avoid this, immediately add the minced garlic and pork. It will help lowering down the heat. Add some more salt and pepper to taste. Occasionally, stir the pork to cook all sides evenly. Cook the pork until brown.

NOTE: For a little variation, you may also add potatoes or baby potatoes during the frying process.

5. Remove from oil. Serve while it’s hot. You can use the toasted garlic as a topping on your rice.

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