Friday, June 12, 2015

Pininyahang Adobo

Adobo is said to be the Filipino's national dish. It comes in many different variations and using different ingredients  . Once can practically abobo, well,  anything! Once could almost assume that each region in the Philippines proudly mastered their version. There's no sense  digging which one is authentic and which is the best.

 So where do Adobo came from? Two passionate chefs, one from Spain and the other in China, beat each other to a pulp over the discussion about Adobo's origin few years ago. Silly thing to do , when food is concern. Food should be enjoyed , savoured and should not be disputed about, if you asked me.

 Who cares who invented and which country this dish came from.  The important thing is,  this recipe ours to taking and tweaking. This is my third adobo post on this blog, the first was Spareribs abobo, and the second was the  crispy deep fried version and I know , it won't be the last.


1 kg meat, preferably pork or chicken, cut into serving pieces
Marinade: 1/2 cup light soy sauce,1/4 cup dark soy sauce
1 cup vinegar, 1/2 cup palm  sugar ,1 cup of water
1 whole head of garlic, peeled and smashed4-5 bay leaves
3 star anise o about a tbsp. of powdered start anise

1 big can of pineapple slices
lots of black peppeers

 1. Marinate and refrigerate meat for about 30 minutes. Take out and put meat in the wok along with the  marinade. Stir in pineapple juice from the can. Add pepper.
2. Arrange pineapple slices/chunks on top. Crack up the heat and bring everything to a boil. Do not stir! Once boiling, turn heat to medium low and simmer the meat until tender. If cooking chicken,  takes about 20 minutes, pork a bit longer. Season with salt as needed. Do not overcook to prevent meat from drying.

Pininyahang Adobo
Serve with lots and lot of rice!

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