Adobo if you haven’t figured out is one of my absolute favorite dishes. All cultures and all types. Doesn’t matter, chicken, squid, pork etc. You get the idea. I’m always experimenting with different ways to make it. This is a wet soupy (Sabaw) and dry Pork Adobo with plenty of broth to go over your […]
Continue readingOriginally Posted: July 25, 20011 I think this is my new absolute favorite way to have Pork Adobo. It was so good that I forgot to take a photo of it plated. I saw a video about this method and was inspired by Chef King Phojanakong So I decided to try it out. I used […]
Continue readingMahalo for sharing the recipe: Benjiman
Continue readingWe tested this recipe out and it was delicious. A friend of my sisters submitted it. If you try it out please leave a comment about how it was.
Continue readingView Best Adobo Spots in a larger map Sometimes you just don’t have time to cook Adobo or you’re in a new place for vacation or a visit. Submit your local favorites to @adoboloco and they’ll be added to this map along with a link to your twitter or facebook account. Hope this helps you […]
Continue readingThis recipe is a mix of old family info and my customization. The traditional Portuguese name for the meat portion is Vinha d’Alhos which is very similar to Pork Adobo but dryer. My version creates more sauce at the end. Da Pocho Moco: 1 Batch ( you can always double or triple )
Continue readingIngredients: 1lb pork loin, cut into chunks 1 head of garlic, crushed 1/4 cup soy sauce 1 teaspoon freshly ground black pepper 1/2 cup white vinegar 1 tablespoon vegetable or corn oil Preparation: Place the pork in a medium-size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. […]
Continue readingPizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.
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