Cooking for the hubby
I’m no pro in the kitchen, that’s for sure. But I can easily follow recipes and execute general cooking techniques quite fairly. I know a few dishes from memory, but sadly, the number isn’t enough to cover a weekly menu.
And so I ask my dear mother for the classic Pinoy stuff that J loves. I came to Oz rather prepared as I have somehow contracted my mom to send me recipes on a weekly basis. Of course, the net is a valuable source of these but I still look for the taste that I’ve come to love that only my mother can give.
One of the first things I cooked was Chicken and Pork Adobo. Who could go wrong with good old Adobo? Yes, that’s what I initially thought. But I was soon proved to be wrong.
I know when J loves the taste of the food that he eats. He’s silent as he ravishingly devours every bit on his plate, with occasional mumblings of “Sarap!” It is that obvious.
And so when I served him mom’s version of Adobo, I knew immediately he wasn’t impressed. But, at the same time, he was trying to assure me it was okay. Yeah right.
Then it hit me. Visayans do cook their food with a little more sourness than the usual. I noticed this especially when we do our Kinilaw na Tangigue and Lechon Paksiw. I love vinegar (especially tuba!) so I’m not bothered by it. Sadly, it is not the same with J. He grew up knowing a different kind of Adobo. I underestimated good old Adobo then.
Anyway, here’s mom’s recipe for that infamous dish, should you dare to try it for yourself.
DIA’S PORK ADOBO
1/2 kilo pork belly (cut into 2″ cubes)
1/2 cup soy sauce
1/4 cup vinegar
1 whole head garlic, crushed
1 pc laurel leaf
1 cup waterIn a saucepan (preferably stainless or porcelain), mix all ingredients. Boil until tender and sauce is slightly thickened. Serve hot.
* Good for 2-4 persons
