{"id":116,"date":"2011-01-19T08:06:20","date_gmt":"2011-01-19T08:06:20","guid":{"rendered":"https:\/\/feedingandrew.com\/?p=116"},"modified":"2011-01-27T20:56:15","modified_gmt":"2011-01-27T20:56:15","slug":"dear-god-adobe-please","status":"publish","type":"post","link":"https:\/\/feedingandrew.com\/?p=116","title":{"rendered":"Dear God, Adobo Please!"},"content":{"rendered":"
\n\t\"Pork<\/a>\n\t

Pork Adobo<\/p>\n<\/div>\n

Andrew and I always start our meals with a prayer.\u00a0 It\u2019s not the traditional Catholic \u201cfor these gifts which we are about to receive\u201d type of prayer.\u00a0 Somehow it has developed into a family prayer that encompasses all that we are grateful for – the needs of family and friends, current events, pets, jokes we\u2019ve heard – you name it and this prayer time has hit it.\u00a0 Of course, \u201cmy turn\u201d is a bit more orthodox and I try to get in some parenting with lines of \u201chelp us to be mindful of those who are less fortunate and to seek ways to alleviate their suffering\u201d or \u201cbless Andrew with a clear mind to help him remember to turn in his homework.\u201d\u00a0\u00a0 But Andrew\u2019s prayers are utterly unorthodox, completely sincere, and always enlightening.\u00a0 Tonight was no exception.<\/p>\n

<\/strong><\/p>\n

\u201cDear God, thank you for all our blessings.\u00a0 Thank you for the food, our house, our pets, family friends, teachers, uncles, aunts, and everybody else.\u00a0 Thank you for adobo and thank you for putting it into some Filipino\u2019s mind to invent adobo.\u00a0 Amen. \u201c<\/p>\n

If you have ever eaten Filipino adobo, you may already have a similar prayer of your own.\u00a0 If you are a newbie to it, you will soon be at the altar of this great dish.<\/p>\n

Adobo is pork shoulder marinated in vinegar, garlic, and soy sauce; slow cooked, and served over rice.\u00a0 Deceptively simple and satisfyingly intriguing, it\u2019s the pot roast and potatoes of the Philippines.\u00a0 This is a great midwinter dish and just right for a cozy night at home during a storm.<\/p>\n

I have often wondered why Filipino food, especially adobo, has not reached the masses in America like Japanese or Chinese cuisine has.\u00a0 Of course, that was until years after eating my own adobo I tried it in a Filipino restaurant.<\/p>\n

A Filipino friend brought me to his favorite authentic dive.\u00a0\u00a0 I could hardly wait to try a \u201creal\u201d adobo.\u00a0 For an appetizer, we ordered lumpia that came out on a\u00a0 plate piled high with at least 25 of these deep friend, pork filled, Filipino spring rolls.\u00a0 It was a good thing that I had eaten myself nearly sick on lumpia. \u00a0\u00a0It turns out that the real version of adobo is a bit different from mine.\u00a0 My homemade version was a fairly lean, meaty affair, but this was a plate of giant chunks of fat with small tidbits of meat clinging on for dear life.\u00a0 Definitely an acquired taste.<\/p>\n

Don\u2019t let this scare you off though and do try this one at home.\u00a0 It will become a family favorite and on a cold winter night sometime in the future you, too, will be repeating Andrew\u2019s prayer.<\/p>\n

<\/strong><\/p>\n

Here\u2019s my version of adobo.\u00a0 I have also included a recipe for Guisadong Repollo (braised cabbage) for a perfect side dish.\u00a0 Just add some rice and your done!<\/p>\n

Provecho!<\/p>\n

\u00bd cup cider vinegar<\/p>\n

2 tablespoons soy sauce<\/p>\n

1 tsp salt<\/p>\n

4 to 5 cloves garlic, minced<\/p>\n

3 bay leaves<\/p>\n

\u00bd to 1 tsp fresh ground black pepper<\/p>\n

1 tablespoon sugar<\/p>\n

\u00bd cup water<\/p>\n

1 \u00bd to 2 lbs pork shoulder cut into 2-inch pieces<\/p>\n

2 or 3 tablespoons of oil for frying<\/p>\n

Place all the ingredients in a non-reactive saucepan and let marinate for \u00bd hour to an hour. (I like my enameled Dutch oven.)<\/p>\n

\n

\n\t\"\"<\/a>\n\t

Marinating Pork<\/p>\n<\/div>\n

Bring to a boil and them turn down the heat and let simmer for about an hour or until the meat is tender.\u00a0 Remove the meat and reserve the liquid.<\/p>\n

Heat the oil in a skillet large enough to hold the meat and brown the meat on medium high heat.\u00a0 Pour about a half cup of liquid in the pan with the meat to deglaze the pan and cook until almost dry.\u00a0 Pour the remaning liquid into the pan with the meat and let it cook for a few minutes more.<\/p>\n

Note:\u00a0 You can use more or less garlic, more or less vinegar, fry up sliced onions before you brown the meat.\u00a0 Play around with this until you get the right mix for you and your family.\u00a0 Andrew and I like it strong!\u00a0 It also makes good friend rice if you have any leftovers.<\/p>\n

Braised Cabbage (Guisadong Repollo)<\/strong><\/p>\n

<\/strong><\/p>\n

\n\t\"Braised<\/a>\n\t

Braised Cabbage (Repollo Guisadong)<\/p>\n<\/div>\n

<\/strong><\/p>\n

Based on a recipe in Filipino Cuisine by Gerry Gelle<\/p>\n

<\/strong><\/p>\n

A good slug of oil for frying<\/p>\n

3 cloves garlic, minced<\/p>\n

1 onion, sliced<\/p>\n

1 tomato, chopped<\/p>\n

\u00bc lb ham, procuitto, or left over pork, cut into thin strips or diced<\/p>\n

\u00bd cup shrimp, chopped (or little bay shrimp)<\/p>\n

1 cup chicken broth<\/p>\n

1 lb cabbage, sliced thinly<\/p>\n

1 tsp salt<\/p>\n

\u00bd teaspoon black pepper<\/p>\n

Heat the oil in a skillet and saut\u00e9 the garlic until it is light brown.\u00a0 Add the onions and saut\u00e9 until transparent.\u00a0 Add the tomatoes and saut\u00e9 until they are soft.<\/p>\n

Add the pork and shrimp and saut\u00e9 for a minute or two.\u00a0 Stir in the broth and bring to a boil.<\/p>\n

Add the cabbage, salt and pepper.\u00a0 Cook until the cabbage is just tender, about 5 minutes or longer if you like your cabbage softer.<\/p>\n

This is really delicious and worth trying.<\/p>\n","protected":false},"excerpt":{"rendered":"

Andrew and I always start our meals with a prayer.\u00a0 It\u2019s not the traditional Catholic \u201cfor these gifts which we are about to receive\u201d type of prayer.\u00a0 Somehow it has developed into a family prayer that encompasses all that we are grateful for – the needs of family and friends, current events, pets, jokes we\u2019ve […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,1],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-pork","category-recipes"],"_links":{"self":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":15,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":131,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions\/131"}],"wp:attachment":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}