Tuesday, June 28, 2011

Food Porn - Cebuano Adobo


adobo is a filipino dish and all regions have their own unique take on the dish. in cebu, when one orders adobo you just might get the variety that's very similar to the crispy lechon kawali.

in all respect, it is marinated using the standard adobo sauce: vinegar, soy sauce, garlic, peppercorn and bay leaf. the only difference is that the sauce is reduced and the pork pieces fried until it becomes very dry.


the other version is to double cook the dish. once the sauce is reduced, the pork pieces are taken out and made to rest until it becomes cold. better yet, place it in a container and keep in the freezer. to cook, heat oil and deep fry the pork until the skin start to turn into a crackling. this process ensures that the insides are still soft whereas the exterior is fried to a crunchy crisp.

this version is tastier than your usual lechon kawali without the need for mang tomas sauce.

when i had this dish, i experimented further by tossing it in dinuguan. i like my adobo a bit saucy. :)

- sinugba, the gallery, cebu city

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