| Three Types of Adobo in this section:
Basic Pork Adobo - CK
Enamoto
Chicken Adobo -
CK Enamoto
Turkey Adobo
- CK Enamoto
Cebuano Adobo
- from eSprint.com
Source: Point Cebu, eSprint.com
Adobo is cooked in different ways in various parts of the country.
In CEBU, the local version of adobo is dry unlike the Manila version which is
saucy, thickened with flour gravy, and laced with soy sauce. The Cebuano adobo preserves
well and is valuable for rural households without refrigirators and as food one carry on
long trips. It was common in the old days to preserve adobo in lard inside a jar. When the
lard hardens, the meat is effectively air-sealed and lasts longer. It is taken with rice
or corn meal or used as subak (admixture) to spice up a dish or vegetables. Cebuanos
commonly prepare adobo thus:
Cebuano Adobo
1 kilo pork shoulder
3-4 pieces garlic, crushed
1/4 cup vinegar
1/2 cup water
1 tablespoon coarse salt
Black pepper, alurel leaf, pepper corn
Cube pork shoulder, season with salt, and boil in a pot. Add the rest of the
ingredients and cook over low heat for about 1 1/2 to 2 hours until meat is tender and
liquid has evaporated.
Heat oil in a deep-frying pan and
fry pork brown. Serve or store.
Source: Point Cebu, eSprint.com
By Request
Columh By Catherine Kekoa Enomoto
Wednesday, April 16, 1997
Go with Adobo
LUDY Montenegro Solheim
shares a recipe for adobo, a Philippine national dish of braised chicken or pork.
"Do not add water," says Solheim, of Visayan/Spanish ancestry, when
explaining her style of adobo cookery. "You never put water when you cook
adobo." She also adds a twist of whole cinnamon or star anise to her adobo.
A native of Negros Oriental, Philippines, Solheim is completing an "International
Cooking" book, due out next year. She is a Kailua caterer with Thanksgiving
specialties of boneless turkey and leche flan. A 1980 "Christmas Hawaii" story
in Sunset magazine featured her handmade parols, or Christmas lanterns, and
Philippine-style crispy roast leg of pork prepared with lemon grass.
Elizabeth "Aunty Kapeka" Kauo Gifford of Kauai requested adobo recipes.
Email
your own recipes & comments here.
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