I remember mom’s adobo is devoid of vegetables and always dry and dark with soy sauce. Yet last December, she surprised me with her new version – really soupy and with potatoes. Our family loves soup in meals so a soup dish like nilaga, tinola or sinigang is always a hit. This soupy version of adobo didn’t fail. After all, pouring soup over rice is in fact a Pinoy custom.
1/2 kilo pork (w/ fat), cut into chunks
2 tbsp crushed garlic
2 medium-sized potatoes, cut into chunks
1/2 cup vinegar
1/2 cup soy sauce
salt and peppercorns
2 bay leaves
Add the pork to a casserole of boiling water (about 5 to 6 cups of water). Cook slowly for about 15 minutes then add the potatoes. Bring to boil. Add the salt, peppercorns, soy sauce and vinegar. Don’t stir and simmer until the pork and potatoes are done.
How to Cook Adobo? Lemme Count the Ways…
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
4 thoughts on “Mom’s Soupy Adobong Baboy”
ah the adobo…
I just tried cooking pork adobo recently and it came out delish.I was tired of using white vinegar so I went for Red Wine Vinegar instead. If you want, you could even go further with other kinds of red wine.
Pan fry pork. Remove and transfer to a brazier. Deglaze the pan with red wine (vinegar). Add shallots until aromatic. Add spices, light & dark soy sauce. Sugar. Follow with stock. Boil to simmer. Adjust to taste (salt & pepper). Pour back into the brazier and let it simmer until tender. Add garlic puree when cooked.