In cooking a dish, it is not necessary to follow procedures step by step as what recipe books say. Explore your creative flair and make your own style and ingredients added unto it. One example of doing so is the dish I would like to feature, a modification of the quintessential Filipino dish: adobo.
Normally, we Filipinos cook adobo solely with meat. Like adobong chicken, pork, and even beef. But adding meat extenders like potatoes or string beans have become popular variation. Making this favorite dish even more flexible from a cook’s perspective is the addition of a new ingredient: eggplant. This is a slight variation from another adobo fare, combined with okra.
As you would see in the photo below, I cooked adobong baboy with eggplant.
Ingredients:
- 1 whole garlic, sliced
- 1 big shallot,sliced
- 500 g pork belly, cut
- 500 g eggplant, cut lengthwise
- 3/4 cup of soy sauce
- 1/2 cup of vinegar
- 2 tbsp cooking oil
Cooking Procedure:
- Heat wok with oil, add garlic and onion. Saute until fragrance occur. Add cut pork belly and soy sauce keep stirring until it mix well.
- Turn your fire into low and add a little bit of water. Simmer until meat is tender enough.
- Add cut eggplant and vinegar. Simmer again for around 5 minutes or more until the eggplants is cooked. Season with salt and pepper.
- Serve with rice.
Cooking Tips:
- Do not overcook the eggplant.
- Alternative for eggplants is long beans or sitaw.
- Adjust meat if you want to have more vegetables.
- Can also cook with or without meats which is must more healthier.
- Alternative for vinegar is a squeeze of lemon or lemon juice.
- Make sure there is a balance between salty and sour.
FAQ: Adobong Baboy with Talong
1. What cut of pork is best for adobo?
Pork belly (liempo) and pork shoulder (kasim) are ideal because they become tender and flavorful when simmered. You can also mix lean and fatty cuts for balance.
2. Should I fry the talong before adding it to the adobo?
Frying the eggplant first helps it keep its shape and adds richer flavor. You can also add it directly to the sauce for a softer texture.
3. Why does my adobo taste too salty?
Different soy sauce brands vary in saltiness. Adjust by adding water, vinegar, or a bit of sugar to balance the flavor.
4. Can I make this dish without vinegar?
Yes, but it will no longer be traditional adobo. Vinegar gives adobo its signature tang and helps preserve the dish.
5. How do I keep the pork tender?
Simmer on low heat and avoid boiling vigorously. Slow cooking allows the meat to soften without drying out.
6. Can I use chicken instead of pork?
Yes. Chicken thighs or drumsticks work well. You can also make a mixed pork-and-chicken version.
7. Why does my adobo sauce dry up quickly?
Heat may be too high or the pot too wide. Add more water or broth and simmer gently to maintain sauce.
8. What dishes pair well with adobong baboy with talong?
It pairs perfectly with steamed rice, garlic rice, fried fish, or sautéed vegetables.