Comments on: Pork Adobo http://www.latestrecipes.net/2009/08/10/pork-adobo/ Home Cooking and Baking Tue, 07 Feb 2012 05:43:26 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Olive http://www.latestrecipes.net/2009/08/10/pork-adobo/comment-page-1/#comment-579 Olive Wed, 04 Nov 2009 23:01:31 +0000 http://www.latestrecipes.net/?p=654#comment-579 Hi, Crystal :) Adobo traditionally doesn't have chillies, the only ingredients for adobo are: garlic (lots of it), vinegar, soy sauce, bay leaf, black pepper corns and the meat of course; but you can spice it up with cayenne powder or red chilli pepper flakes, like what I did with <a href="http://www.latestrecipes.net/2009/08/23/spicy-chicken-adobo/" rel="nofollow">spicy chicken adobo</a>.. I haven't tried using fresh chillies though. Hi, Crystal :)

Adobo traditionally doesn’t have chillies, the only ingredients for adobo are: garlic (lots of it), vinegar, soy sauce, bay leaf, black pepper corns and the meat of course; but you can spice it up with cayenne powder or red chilli pepper flakes, like what I did with spicy chicken adobo.. I haven’t tried using fresh chillies though.

]]> By: Crystal http://www.latestrecipes.net/2009/08/10/pork-adobo/comment-page-1/#comment-573 Crystal Tue, 03 Nov 2009 17:10:02 +0000 http://www.latestrecipes.net/?p=654#comment-573 I thought adobo was with chilli. Is it not used in the Philipines or am I confusing my spices? I thought adobo was with chilli. Is it not used in the Philipines or am I confusing my spices?

]]> By: Olive http://www.latestrecipes.net/2009/08/10/pork-adobo/comment-page-1/#comment-533 Olive Tue, 27 Oct 2009 02:29:40 +0000 http://www.latestrecipes.net/?p=654#comment-533 Hi, Beth :) Thanks so much for the tip, I really appreciate it, I will keep it in mind next time I make pork adobo...it's my husband's favorite and I really want to "nail" it. I think I did pretty well with the spicy chicken adobo though :) Hi, Beth :)

Thanks so much for the tip, I really appreciate it, I will keep it in mind next time I make pork adobo…it’s my husband’s favorite and I really want to “nail” it. I think I did pretty well with the spicy chicken adobo though :)

]]> By: Beth http://www.latestrecipes.net/2009/08/10/pork-adobo/comment-page-1/#comment-530 Beth Mon, 26 Oct 2009 22:40:29 +0000 http://www.latestrecipes.net/?p=654#comment-530 I have a suggestion that might help. Since your mom doesn't go with measurements, try going with the smell. Smell the vinegar-soy mixture with and without the meat (before cooking) and try to remember that. Sometimes, knowing the right smell will yield the right ratio. Also, you may want to try different vinegars. I personally find that coconut vinegar has a milder taste, so it's a bit more forgiving. In my household, after marinating we start with the lowest heat setting and keep it there until the adobo becomes tender. That way the meat renders its fat slowly and allows the meat to cook and caramelize in its own fat. It takes a while but the flavor and texture seems to develop better. I have a suggestion that might help. Since your mom doesn’t go with measurements, try going with the smell. Smell the vinegar-soy mixture with and without the meat (before cooking) and try to remember that. Sometimes, knowing the right smell will yield the right ratio. Also, you may want to try different vinegars. I personally find that coconut vinegar has a milder taste, so it’s a bit more forgiving. In my household, after marinating we start with the lowest heat setting and keep it there until the adobo becomes tender. That way the meat renders its fat slowly and allows the meat to cook and caramelize in its own fat. It takes a while but the flavor and texture seems to develop better.

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