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aprilgarcia · 3 years
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ADOBONG BABOY (PORK ADOBO)
This is one of the most popular and well-known Filipino dishes. It is made with pork as the main ingredient and spices such as black peppercorns, minced garlic, bay leaf, soy sauce, vinegar, vegetable oil, and water. And here's how it works: 1. In a large cooking pot, heat the oil. 2.Toss in the garlic. Cook until the sauce is light brown. After that, add the onions. Many people dislike onions, but I enjoy the sweet flavor of onions in my adobo. 3.Add the pork belly to the pot and stir to combine. Cook, stirring constantly, until it turns light brown.4.In a large pot, combine the soy sauce and water. Allow to come to a boil. Cook for 30 minutes or until the pork is tender, covered, on low heat. If the liquid starts to evaporate too quickly, add more water. The amount of sauce you use is determined by how you want your adobo to look. I prefer mine with a small amount of sauce. 5.Add the Marca Pia vinegar and return to a boil.Cook for another 10 minutes after mixing. After the vinegar has cooked, do not stir it. That is, once the acid has completely evaporated. Your nose will let you know. 6.Check to see if your adobo needs more salt. I find that the Marca Pia soy sauce already has enough salt. However, a pinch of salt can be added to help balance the acidity.
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aprilgarcia · 3 years
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PANCIT BATIL PATONG
IS MADE UP OF PANSIT MIKI TUGUEGARAO,MINCED CARABAO MEAT,BEAN SPROUT AND OTHER VEGETABLES,IT IS ALSO TOP WITH EGG AND CHICHARON.BATIL MEANS "BEAT THE EGG" AND PATONG MEANS "PLACED ON TOP".PANCIT BATIL PATONG IS BEST ENJOYED WITH CALAMANSI AND DIP OF CHOPPED ONIONS WITH SOY SAUCE AND VINEGAR,IT CAN BE BETTER WITH A FEW PIECES OF HOT CHILI.
PANCIT WAS INTRODUCED TO US BY CHINESE TRADERS LONG TIME AGO AND BECAUSE OF THE FILIPINOS CREATIVITY AND ABILITY TO ADOPT QUICKLY,PANCIT BECAME PART OF OUR IDENTITY.WE CAGAYANOS ADDED SOME UNIQUE APPROACH.PANSIT PATIL PATONG IS ORIGINATED IN TUGUEGARAO MY HOMETOWN.
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