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…