"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, July 02, 2011

Adobo Chino

Adobo Chino, not your usual Adobo.
This is a Bicolano adobo variant my mother cooks for us. I don't know why it's called Adobo Chino or Adobo Tsino. Maybe it has a chinese influence in it, considering that it's called Chino/Tsino, and the addition of sugar in the dish. And what makes this meat dish more tasty is the fat in it. Yes! you read it right :) you do not remove the pork fat. Not so healthy? I agree.  But that's what makes this Adobo Chino special.
I don't eat this dish more often than I used to when I was younger. I'm a bit health conscious now. But we do have our cravings sometimes, and forgive me I'm giving in this time....  and oh! rice and laing please. :)

Adobo chino





Adobo Chino
Ingredients:

1 1/2 kl pork belly (fat included), cut into big chunks
1/2 (to 3/4) cup vinegar
3 pcs laurel leaves
1/2 tsp whole peppercorn
1/4 tsp fresh ground peppercorn
3 tbsp brown sugar
2 tsp salt
1 whole head garlic, peeled and crushed

Procedure:

  • In a pan, combine meat and all the ingredients except sugar. Turn to medium heat. Cover.
  • Bring to boil, stir then lower the heat. Cover and let simmer for 20-30 minutes or until the liquid has evaporated, and pork starts to render oil. You will also notice the garlic has also thickens the liquid. Add in some salt if needed.


  • Gently stir the pork until light brown, keep stirring so it won't stick on the pan.

  • Add sugar into the oil (so you have to push some of the meat into the other side of the pan to make way for the sugar)
keep on stirring... don't burn the sugar.

  • You'll see the sugar starts to melt, but do not burn so keep stirring.
  • Now we coat the meat with the sugar. Again, keep on stirring because the sugar easily burns.
  • Cook for about 10 minutes more.
  • Serve with rice ... and as expected I have it paired with Laing.
Adobo Chino and Laing = best lunch ever!


Tip : I also use the rendered oil from this Adobo in cooking Fried Rice and  oiling  Paksiw na Isda.

Linked to: Food Trip Friday

24 comments:

ping said...

Adobo! Tau yew bak .. without the tau yew! Haha ... quite similar in that it's all about the fat. Maybe that's why it's chinese, no fat no good :D

PINOY KITCHENETTE said...

You're right Ping! It's the fat! :)
though the famous Filipino adobo has soy sauce in it. But there are different variety in cooking adobo. Almost anything can be cooked adobo-way here in the Philippines

purabi naha said...

ohhhhh...my favourite filipino dish! I thought you have just one kind of adobo but now I see this variation, which is GREAT!!! Thanks for sharing!

Amy said...

It looks delicious! I say it's okay to have some fat every once in a while! ;) It sure looks like once of the Chinese braised pork belly dish. Maybe that's why it got that name? Thanks for sharing and have a wonderful weekend.

Amy
http://utry.it

PINOY KITCHENETTE said...

Thanks Purabi and Amy. Have a great weekend!

Cheerful said...

we love adobo...i love doing it with fat too but havn't tried your version, we always had it with soy sauce...thanks for sharing this one! have a great weekend! :)

PINOY KITCHENETTE said...

Thanks Cheerful! Happy weekend!

Jay said...

wat a really delightful recipe..sounds awesome..
Tasty Appetite

Tetcha said...

Ang sarap ng taba sa adobo! LOL! Thanks for sharing your recipe. Here's my FTF entry: http://www.delightmyappetite.com/2011/07/food-trip-friday-taberna-barcelona-tapas-y-vino/

I hope we can exchange links, too!

PINOY KITCHENETTE said...

thanks Jay and Tetcha!

annabanana said...

Yum! My kind of adobo! :)

purabi naha said...

Margarita, hello once again!!
Hey, you have a reason to smile. You are invited to my blog for receiving some beautiful awards! Congratulations!!
http://cosmopolitancurrymania.blogspot.com

Jenn said...

Ay naku, one of the things I can't say no to is the fat. :) Sarap nito panigurado!

Jesz said...

Ganito ang favorite ng mom kong luto sa adobo... yung mantika na ang sabaw. Well, masarap naman talaga, even I can't resist it.

Hopping here from Weekend Eating.

Anonymous said...

have seen adobo with pineapple? its another variation of adobo in bicol, particularly in camarines norte

Pinoy Kitchenette said...

hi there. Yes we do that too, putting pinapple juice or pineapple chunks with adobo... my lola(dad's side) is from camarines norte, i think my dad has cooked this before.

Eftychia said...

This dish is delicious!! Thanks for sharing!

maiylah said...

i thought this would have coconut cream...lol. would love to try this version...hanap ako ng 'fatty' slices of pork this weekend. :)

...i just noticed: wala palang water, 'no? all vinegar siya. nice...

Pinoy Kitchenette said...

@maiylah
yes..that's how my mama cooks it.. no water... kusa syang lalangoy sa mantika hahaha..

Pinoy Kitchenette said...

@maiylah
yes..that's how my mama cooks it.. no water... kusa syang lalangoy sa mantika hahaha..

GELL M said...

I am cooking it right now and the smell of the vinegar is so strong that my husband and kids decided to lock themselves in the bedroom till the smell is somewhat gone. I had to open the windows to help eliminate the strong vinegar smell. I have never cooked anything like this with so much vinegar. This is my first time cooking this and I hope it turns out good. I myself had watery eyes and whenever I open the lid to stir the pork. I will make follow up comment once I am done cooking it.

GELL M said...

I am cooking it right now and the smell of the vinegar is so strong that my husband and kids decided to lock themselves in the bedroom till the smell is somewhat gone. I had to open the windows to help eliminate the strong vinegar smell. I have never cooked anything like this with so much vinegar. This is my first time cooking this and I hope it turns out good. I myself had watery eyes and whenever I open the lid to stir the pork. I will make follow up comment once I am done cooking it.

Anonymous said...

Like the comment just preceding, I'm worried about the amount of vinegar. Is this a typo error, or the real thing?

Pinoy Kitchenette said...

Holy crap! That's a typo error. I've never noticed that, just now when you pointed it out my anonymous reader. Thanks for that. The recipe calls for just 1/2 cup vinegar. My apologies to Gell M. Hope she won't be disappointed to try it the 2nd time. It's really good I promise.
Thanks!

Post a Comment

Thanks for visiting! I love to hear your comments...

Twitter Facebook

 
Top Web Hosting | new york lasik | cpa websites