This is a very basic Adobong Baboy or Pork Adobo recipe. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious.
The great thing with adobo is that it has a longer shelf life especially if kept in the fridge. One of its main ingredients, vinegar, helps in semi-preserving the food which shuns spoilage.
Follow the recipe below in two easy steps!
I hated vegetables when I was a kid, and there are some, such as ampalaya (bitter gourd) and okra, that I still don’t like now. But there are also certain vegetables that I really love, especially the leafy ones.
And sayote (chayote). It’s like green papaya, but softer when cooked that it melts in your mouth. It tastes really good! Sayote has a hint of sweetness, because it easily absorbs liquid from the stock or broth where it’s being cooked. It cooks fast too!
So, if you find yourself one day not knowing what to cook, here’s a simple sayote dish for your to try:
My lola hated squid. Unless if it’s Daing na Pusit (sundried squid). She wasn’t allergic to squid or anything. She just didn’t like it. But we liked it so she would still cooked Adobong Pusit for us whenever there’s a chance.
The little ones are the best because they’re young which means the flesh isn’t tough yet and there’s a hint of fresh-seafood sweetness.
Here’s the recipe on how my lola cooked it: