Adobong Sitaw

Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.









Adobong Sitaw Ingredients:

250 grams of ground lean pork
2 bunches of sitaw (string beans), cut into 2-inch lengths
1 head of garlic, peeled and crushed
1 onion or 2 shallots, peeled and thinly sliced
1 bay leafground black pepper
1/4 c. of vinegarabout
3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil

1-2 hardboiled eggschopped cilantro and red pepper flakes for garnish

Preparations:

Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan.
Pour the vegetable cooking oil over. Because of the leanness of the pork, I didn’t want the meat to turn dry so the purpose of adding cooking oil is to help it retain its succulence.
Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
Stir, breaking up the meat.
Pour in the soy sauce and stir well.
Cover and simmer for about 10 minutes.
Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.

The water from the sitaw, the natural juices of the pork, the vinegar and the soy sauce are usually enough to cook everything without the dish becoming too dry.
However, the age of the hog (tenderness of the pork) and the maturity of the sitaw are also factors. So, if it looks like either of them is taking too long to cook, you can add about 1/4 cup of water.When both the pork and the sitaw are tender, transfer them to a serving plate.
Garnish with quarters of hardboiled eggs then sprinkle with chopped cilantro and red pepper flakes.

Adobong Baboy (Braised Pork in Tangy Sauce)

Adobo (a famous filipino dish cooked in vinegar and soy sauce) is a filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef. There are lots of variations in cooking adobo recipe, which I have listed below after the adobong baboy recipe.






Adobong Baboy (Braised Pork in Tangy Sauce) Ingredients:

1-1/2 lb. pork, cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leaf
salt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying

Preparations:

Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
Place pot over medium heat and bring to a boil.
Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
Remove from heat. Serve hot.

Chicken Adobo

Chicken Adobo Ingredients:

1 lb. chicken, cut into serving pieces
1/3 cup vinegar
2 tbsp. crushed garlic
1 bay leaf
3 tbsp. soy sauce
salt, to taste
1/2 tsp. pepper
water
1 tbsp. oil

Preparations:

In a saucepan, combine chicken, vinegar, 1 tbsp. garlic, bay leaf, soy sauce, salt and pepper.
Bring to a boil then simmer uncovered for about 10 minutes or until tender.
If the sauce reduced, add about 1/2 cup water. Simmer covered until done.
Remove meat from sauce. Reserve sauce.
In another skillet, sauté remaining garlic for a more pronounced flavor.
Add the chicken and fry until golden brown. Add adobo sauce.
Remove from heat and serve.

Shrimp Adobo

Shrimp Adobo Ingredients:

1 lb. fresh shrimps (med size), unshelled
1/2 cup vinegar
1/4 cup water
5 cloves garlic, minced
1 tbsp. salt
1 tsp. pepper
1/4 cup oil
1 tbsp. sugar

Preparations:

Wash shrimps, cut off whiskers and drain.
Place in a pan and add all the ingredients except the oil and sugar.
Cook shrimps for about 5 minutes.
Drain the shrimps with the garlic. Reserve the sauce.
In a frying pan, heat oil. Stir-fry shrimps and garlic.
Add the reserve sauce and stir to combine.
Add sugar then simmer until sauce thickens.
If you want a spicy adobo, add 1 tbsp. hot sauce (or 1-2 minced hot pepper).

Adobong Kangkong

Adobong Kangkong Ingredients:

2 tbsp. oil
4 cloves garlic, minced
100 g. pork, cut into 1/2 in. cubes
1 tbsp. all-purpose flour
water (or broth)
2 tbsp. soy sauce
2 tbsp. vinegar
pepper
2 bundles kangkong (water spinach), cut into 2 in. lengths

Preparations:

Heat oil in a wok (or a large frying pan). Sauté garlic.
Add pork and stir-fry until browned. Add flour and stir to combine.
Pour in enough broth (or water) to cook the pork.
Add soy sauce, vinegar and pepper. Bring to a boil.
Add kangkong (water spinach), cook just until wilted. Adjust soy sauce if needed according to your taste.
Remove from heat and serve.

Adobong Manok (Braised Chicken in Tangy Sauce)

Adobong Manok (Braised Chicken in Tangy Sauce) Ingredients:

1 lb. chicken, cut into serving pieces
1/3 cup white vinegar
2 to 3 tbsp. soy sauce
2 tbsp. crushed garlic
2 bay leaf
salt to taste
1/4 tsp. pepper (or 1 tsp. peppercorn)
water
2 tbsp oil

Preparations:

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.
5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.
6. Remove from heat. Transfer into a serving dish. Serve hot.

Pork Adobo

Pork Adobo Ingredients:

2 lb. pork, cut into cubes
1/3 cup vinegar
3 cloves garlic, crushed
1 bay leaf
3 tbsp. soy sauce
salt to taste
1/2 tsp. pepper
water
1 tbsp. oil

Preparations:

In a saucepan, put pork, vinegar, 1 tbsp. garlic, bay leaf, soy sauce, salt and pepper.
Bring to a boil then simmer uncovered until pork is tender. If it dries up then add water.
Remove meat from sauce.
In a skillet, heat oil then sauté remaining garlic.
Add meat and fry until light brown. Add back the sauce.
Remove from heat and serve.