Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Friday, May 16, 2008

Juan's Pork Ribs Adobo

Juan Tamad is a Filipino fable. A tall tale that exemplifies a lazy person, in mind and body. Adobo on the other hand, is an original Spanish word for seasoning or marinade. The roots of the adobo in the Philippines must be traced from from the time when the country was conquered by the Spaniards, from which they left a lot of influence in the way food is prepared in the Filipino kitchen. Although we do also have Chinese and American influences.... like the pancit (or stir fried noodles), fried rice, hotdogs, etc..... Anyways, back to the adobo....

In any (must be every) Filipino household, the Pinoy adobo is prepared and each family has its own special way of preparing them. But however and whenever the preparation will be, the basic ingredients of the adobo dish is this: soy sauce, vinegar and garlic. Some may add a few ingredients here and there, such as dried bay leaves, or hard-boiled egg for topping, or add a few potatoes for extenders. It can also prepared with pork, chicken, squid or maybe even beef (although I have never tried this yet). However it is prepared and served, the Pinoy adobo is a staple dish for most Filipino households (henceforth, my blog name - adobo). Here is another recipe on the classic adobo with a different twist.

I say my particular version is Juan's (no pun intended to any Juan's out there) because this is my lazy version of the pork ribs adobo.

For starters, the pork rashers are marinated in soy sauce, vinegar and garlic for about 30 minutes. And then fried in a little oil. Just to add some starch to the dish as a side, I chopped some potatoes and pan fried it together. (Lazy I say, because this should actually be done separately. But I am pressed for time most days).


After the pork and potatoes are done. These are transferred to a serving dish. The hard-boiled eggs are not a usual adobo topping, but I sometimes prefer to do this for the additional fanfare.

Adobo is best served with rice, and still good eaten the next day. Shredded as a rice topping, or sandwiched in pandesal (Filipino bread rolls).



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