On Friday, April 8, 2016 at 11:12:34 AM UTC-10, carnal asada wrote:
> On 4/8/2016 2:14 PM, dsi1 wrote:
> > On Thursday, April 7, 2016 at 4:44:11 PM UTC-10, sf wrote:
> >> On Thu, 07 Apr 2016 16:01:42 -0500, "cshenk" > wrote:
> >>
> >>> Brooklyn1 wrote in rec.food.cooking:
> >>>
> >>>>
> >>>> I was in town for my yearly eye exam today so I decided to stop into
> >>>> the market for a few items and with all this talk about pork roasts I
> >>>> picked up a very nice on-bone center cut pork roast, 4 1/2 pounds/
> >>>> $3.79 lb... all seasoned (Penseys adobo, s n'p) and waiting in the
> >>>> fridge... will go in the oven in about an hour
> >>>
> >>> I havent tried Pensey's adobo. If you have tried Goya adobo, can you
> >>> tell me how they compare?
> >>
> >> Never tried Penzy's either, but Goya tastes too "commercial" for lack
> >> of a better word. I guess the best description would be "it tastes
> >> like the package".
> >>
> >> Just curious. If you use it often, why don't you make your own?
> >>
> >> --
> >>
> >> sf
> >
> > I had some pork adobo at a plate lunch place yesterday. Over here, adobo means in the Filipino style, not the
> > Mexican. Filipino style adobo has shoyu, garlic, bay leaf, vinegar, and black pepper, flavor components. I like
> > the flavors to be on the intense side but this was some pretty mild stuff. I guess it was Chinese style pork
> > adobo because it had 5 spice powder in there. We ate this at a restaurant outside of Don Quijote in Honolulu.
> > After that we went inside. I quite enjoyed myself.
> >
> > https://www.youtube.com/watch?v=LjjmlAJteq4
> >
>
>
> Oh yes!
>
> http://www.manilaspoon.com/2013/07/t...ken-adobo.html
>
> Ingredients
>
> 1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination
> 1/2 (up to 3/4) cup vinegar
> 1/3 cup water
> 1/3 (up to 1/2) cup soy sauce
> 1/2 Head of Garlic, peeled and crushed
> 1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use
> ground)
> 2 Bay leaves
> 1-2 Tablespoons Brown Sugar, or to taste (optional)
>
> *If using pork, either use Pork Belly or Pork shoulder.
>
> Place the meat and the rest of the ingredients in a large pan. Using
> medium heat, bring to a rolling boil. Lower the heat slightly then cook
> uncovered for about twenty minutes to half an hour. This is to allow the
> vinegar to cook. Watch carefully as it boils to ensure that the liquid
> does not dry up.
>
> Cover and then continue to simmer until the meat is tender about an hour
> or so. When the meat is already tender, sprinkle the brown sugar and mix
> thoroughly. It will just add a little bit of sweetness to the adobo and
> will also give that delicious caramelized look. You can eat the adobo at
> this point or wait one day for even better flavor.
>
> If you want extra flavor and prefer the dry adobo, take out the meat and
> fry them quickly in a little oil. Use the remaining sauce to pour on
> your rice, if you like. Enjoy!

That's pretty much how I do it except for the brown sugar sprinkle. I'll use about 5 bay leaves. I like using whole peppercorns but the wife and kids don't like it when I do - wimps! It can be served wet or dry - for dry adobo you reduce the liquid until it starts splattering and the sauce starts caramelizing. I always make mine dry.