Pork Adobo


I do not cook pork Adobo that much because most of the pork we have around here are pork chop. I want the pork that has fats and skin but the husband can't find that kind of pork. He said it has to be bought in a butcher's place. One time I saw some fat in the big pork chops we had and I decided to make pork adobo and put broiled eggs in it. Adobo is a Filipino cuisine marinated in soy sauce, vinegar, onions, garlic and added with bay leaf to add some smell.

5 comments:

litlit said...

Wow! It looks so delicious. Because of your adobo I am thinking to cook adobo soon too.

Mel Avila Alarilla said...

Kawawa ka naman Shy, pork chop pa yung ginawa mong adobo, hehehe. Ang masarap na gawing adobo ay yung casim, pigue or spare ribs nang baboy. Masarap talaga lagyan nang itlog ang adobo. Kumakapit sa itlog ang lasa. Thanks for the post. God bless you all always.

Steve said...

We always use country spareribs when we want a fatty kind of pork, maybe that will work well for the adobo too?

Dhemz said...

na mao jud woi...makapungot dire kay d sila mamaligya ug tambok...ehehhee...pero dire sa TX tsang kay naa sila baligya dugo ug tinae...agoy, gusto unta ko mag sampayna...tawon, duha duha ko kay d unya fresh ang dugo...lol!

kalami anang imong adobo...dako man kau ang mga itlog...hehehhe...ga aso asa pa jud.

Dhemz said...

ug lami pod parisan ni ug bahaw da...kinamot dayon...lol!