Friday, October 25, 2013

Adobong Liempo

Oh no, we are excited to eat the adobo and almost forgot to take the picture, I'm glad I remembered before it's gone. :-).

1 kilo pork belly ( liempo)
1/2 cup soy sauce
3/4 cup vinegar
2 bay leaves ( laurel)
4 cloves garlic
1 cup water
salt and pepper to taste

1.Saute the garlic then add the pork then saute until the pinkish color is gone.
2. Add the soy sauce and bay leaves then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix will then simmer for few minutes until the pork  absorbed the flavor and color.
4. Add the water and simmer until tender.Add salt and pepper if necessary. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy like the one in the picture.
5. Serve it hot.

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