How to cook Adobo...

Intro:

Adobo, a Filipino pork dish that is simmered in low fire, til' it is tender to eat.
The dish consist of Pork; the meat varies from Liempo (pork belly), Kasim or Pigue. The meat is simmered with Soy Sauce, Vineger and Water; Its hered and spiced by Peppercorns, Laurel Leaf and Garlic and Sugar (Optional). Foreigners who came by the Philippines will be acquinted to this dish and more or less will get his tongue assimilated to its taste. Bottom line, it is one true pinoy dish, although the Adobo has evloved its taste depending on the person's preference, the dish still adheres to it basic ingredients; the meat, spic and etc...

How to:

Ingredients:

1. Pork (Chunks/Cubed)- 1 kilo (Refer to above article for the meat to be used.)
2. Soy Sauce - 1/2 Cup
3. Vinegar - 1/2 Cup (White or Kane vinegar wil do.)
4. Garlic (Crushed)- 1 whole or 1/2 bulb
5. Sugar - 1 spoonful (Optional)
6. Peppercorn (Crushed) - 1/2 teaspoon
7. Laurel leaf - 1 - 2 pcs.
8. Water - 2 cups or enough water to cover the meat
9. Dash of Salt and Pepper to taste.

In a cooking pot.

1. Place all ingredients in the pot.
2. Make sure to cover the meat with liquid.
3. Cook it in High flame, wait until it boils.
4. When boling put it to low flame then simmer it for 10 minutes. note: Do not mix the ingredients yet, this has something to do with the taste of the vinegar, mixing it too early weakens the flavor of the vinegar.
5. After Ten mins, you can now mix/turn the ingredients.
6. Then simmer it for an hour or an hour and a half or until the meat is tender. note: You may add water if you wish the dish to be saucy (masabaw).
7. Dash it with salt and pepper to taste.
8. If desired taste, tenderness of meat and amount of sauce has been achieved, you may now serve it with boiled egg and hot steam rice. Enjoy!!

P.S.

Just cooked this in a relaxed manner, this dish will take some time to be cooked since it is simmered. Just check on the dish from time to time.

If you will cook in smaller quantity you may cut the down the amount the ingredients in half, relativley cooking time maybe shorter, but still its best to check on the dish from time to time.