Vegetable Adobo
Adding vegetables makes good ol' Adobo a lot healthier. Same fast cooking made healthier and affordable. Excellent source of Vitamin C- helps fight common infections.
Good for 6 servings
Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2" long
300 g eggplant, sliced diagonally
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2" long
Procedures:
1. Fry briefly over high heat ( garlic, onion and pork ) until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2. ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. No doubt, if we have a National dish it would be for sure Adobo. It is a tasty dish that leaves everyone, Filipinos and even non-Filipinos, craving for more. Now there are a lot of ways to cook Adobo, but here's one true, tested and original pinoy pork Adobo recipe. Here's a way how to do it, guaranteed to have your family, friends and guests raving on their way out!
Ingredients:
1/2 kilo pork, cut in large cube
1/2 fresh pineapple, skin/shell on
1/4 cup vinegar
1/2 cup pineapple juice
1/4 cup soy sauce
1/2 head garlic, crushed, chopped
1 thumb size ginger, sliced
2 small size onion, quartered
1 medium size bell pepper, cut into large squares
1 tsp. sugar
1 tsp. peppercorns
2-3 pieces bay leaf
Cooking Procedure:
Using a small knife and a spoon curve and scoop out the meat from the pineapple, discard the core and cut meat into large cubes, keep aside. Cut/chop flat the bottom of the pineapple shell/bowl to keep it from rolling, keep aside. In a sauce pan place the pork, garlic, ginger, peppercorns, bay leaf, vinegar, soy sauce, pineapple juice and 1/2 cup of water bring to a boil and simmer for 15 to 20 minutes or until most of the liquid has evaporated. Now stir in the sugar, onions, pineapple and bell pepper, cook for another 5-10 minutes or until almost dry. Remove from pan and pour the adobo in the pineapple shell/bowl. Serve it with lots of rice and of course with love.
