I think every Filipino is expected to know how to cook adobo. After all, it is the national viand. I have tasted a variety. With liver, dry, with sauce, fried, flaked, with no soy sauce, sweet, too sour. The whole gamut.
I didn't know how to cook it. I just ate it. I use to work in a restaurant with a cook who made the best of the best adobo I have ever tasted. Too bad I have lost touch with him. I would have wanted to learn how to do it his way.
The adobo I cook for my family I learned from this site which I regularly read. http://www.marketmanila.com/archives/the-best-pork-adobo-a-la-marketman. Yes it is good. Unless I find the cook who made the best adobo imprint in my mind this will be my default adobo for my family.
Here is the edited recipe
3 kilos pork,
15 cloves garlic,
bay leaves, peppercorns
1/3 cup rock salt
1/2 to 3/4 cup of water
Put everything in a casserole, cover and place over fire.
About 10 minutes after it starts to boil, carefully toss the contents to prevent the meat from sticking to the bottom of the pan. Add about
1.5 cups of coconut vinegar
Keep it uncovered until some of the vinegar evaporates, about 15 minutes. Cover and maintain a low fire so the meat just simmers slightly… for 2 hours or so. What appears to be a bland pale stew slowly morphs into a light brown adobo with a sort of emulsified sauce that is rich and flavorful. Add some additional water if it looks like it is drying out.
Three kilos is a lot. I just fry enough for what will be consumed. The rest I keep for when we would like to have it again. This is a good recipe for the flaked adobo kind.
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