I think the easiest recipe a Filipina mom can cook is adobo but for me, who doesn’t have the natural cooking skills, it took me a while before I was able to cook this traditional dish without batting an eyelash.
For the Ajinomoto Cooking Challenge, even delayed it might be, I decided to post this hoping that it will help some mothers out there who still hasn’t found the right mixture for the simple pork adobo. The twist on my recipe is that I always put sitaw (stringbeans) on it, to serve as an extender and to add nutrition and fiber. My youngest Mariel also loves to eat stringbeans. She usually likes to peel off the skin and eat the seeds. I don’t know what’s her thing why she does that but I just let her be. After all, the seeds are said to be rich in potassium too which will help her get stronger bones.
Why cook it with Ajinomoto Pork Savor?
Well, this recipe is already pork. But you know what, a quick dash of Ajinomoto Pork Savor makes the pork not only tastier but more tender, despite the quick cooking time. And since I already use soy sauce, no need to add salt or fish sauce (patis) anymore.
Ingredients:
- 1/4 kg pork (menudo cut)
- 1/2 tbsp garlic, minced or crushed
- 4 tbsp vinegar
- 4 tbsp soy sauce
- 1/2 tsp of ground pepper
- 1/2 cup water
- a dash of Ajinomoto Pork Savor
- 1 bunch of string beans (trimmed and cut to 2 inch pieces)
How to prepare:
Mix all ingredients except for the string beans. Cook for 10 to 15 minutes under medium fire. As soon as it boils, low down fire to simmer and then add the beans. Cover while cooking.
(Good for 4 people – we are not hefty eaters so you might want to increase the quantity of the ingredients proportionately if you have more members of the family who will be eating)
What’s so good about the pork adobo is that it’s so versatile you can use other vegetables or meat (chicken/beef) to put a different twist on it. The sauce itself can be so delicious you need not eat the meat if you are on a diet.
What about you? What do you add in your Adobo?
