Pork Spare Ribs Adobo

From some healthy recipe articles to a complete opposite one?! Yes, my blog just can't resist salty and oily food :) So, to satisfy my husband's and my cravings, Adobo, "Pinoys' national food" is just the perfect choice.

I know I have posted several adobo recipes here in my blog but there is always a room for more! This easy and a sure Pinoy crowd favorite is definitely a must try! I love to eat it with rice using my hands. It is quite messy food to enjoy, but indeed worth the effort.

I've used pork in this particular dish, but as we all know, adobo is not only limited with pork; beef, chicken and seafood can also be cooked this way.

Ingredients:

• 1 kg pork spare ribs, cut
• 1 onion, minced
• 7 cloves garlic, minced
• 1/4 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 1 tsp pepper
• 1 1/2 tsp of chili flakes
• 1 tablespoon sugar
• oil

Procedure:

1. Marinate for at least 1 hour the spare ribs with soy sauce, vinegar, pepper and chili flakes. Set aside.
2. In a casserole, saute garlic and onion in oil.
3. Add pork spareribs and let it lightly fry.
4. Add the marinade and water. Let it simmer in a medium heat until meat is almost tender.
5. Add sugar. Let it continue to simmer until the liquid is almost dry.
6. Serve with rice. Enjoy!

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Adobong Paa ng Manok (Chicken Feet Adobo)

Adidas - that's how we call it back in the Philippines. Adobong Paa ng manok is one of may favorite ulam or just a finger food especially during a simple drinking session.

My husband saw a packet of cleaned chicken feet from a local grocery store here in Abu Dhabi. Without second thought, he grabbed and bought it. Happy tummy for dinner indeed :)

Here is my version chicken feet adobo :)

Ingredients:

• 1/2 kg Clean Chicken feet (In case there are still some yellow rough skin, it can easily be removed by soaking the chicken feet in a hot water then peel it off. Cut off the nails if needed )
• 3 tablespoon garlic - finely chopped
• 3 tablespoon onion - finely chopped
• 1/2 teaspoon chili flakes or 1 pc siling labuyo
• 1/4 cup Soy sauce
• 1/4 cup Vinegar
• 1 tablespoon sugar
• oil
• salt & pepper

Procedure:

1. Heat wok in a medium high fire.
2. Saute garlic and onions in oil until slightly brown.
3. Add the chicken feet and let it simmer for 5 minutes.
4. Add the soy sauce, vinegar and chili flakes. Cover and let it simmer for 10 minutes.
5. Add the sugar and pepper. You may add salt if needed. Let it cook for another 5 minutes or until the chicken feet are tender.
6. Serve and enjoy!

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Beef Spareribs Adobo

It was Thursday then and this dish was supposed to be in preparation for my brother's visit, thus, unfortunately he didn't make it to come. Ok, then I just proceeded in cooking for my husband =D

This was a simple yet tasty dish. Not much effort needed... Bottomline - - - this was our food served for 2 1/2 days =D

 Ingredients:

• 1 Kg Beef Spareribs
• 1/2 cup Soy Sauce
• 1/4 cup Vinegar
• 5 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 2 tablespoon sugar
• 1 medium onion - chopped
• 4 tablespoon garlic minced
• 2 chilli minced
• 2 cups water

Procedure:

1. Put ingredients all together in a casserole.
2. Cover and let it simmer with medium high heat for 30-45 minutes.
3. Remove the cover and let simmer for another 15-20 minutes or until the liquid had evaporated and only the natural oil remains.
4. Best serve with vinegar and chilli. Enjoy!

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Pork Adobo

My blog is more than a half year old but I still don't have Pork Adobo in my list - - - A dish that has a unique identity for Filipino food. No, I didn't forget to add it, but believe it or not, I haven't done it before. Since, my husband and I were not really much in to pork here in UAE, unless if it is fried, grilled or roasted, so our pork recipes are quite limited.

Weekend and I couldn't think of a good recipe for pork since it was my only stock in the fridge. So, I suggested to my husband, Pork Adobon for dinner. At first he refused because he said the pork might not taste good and it is too fatty. I just convinced him that I will try to do a trick to make it taste better. And because I insisted, he was left with no choice but to agree with me.

OK, so what's the trick... At first, I really don't know. But I suddenly remember the procedure in cooking pork intestines... It was boiled with water, salt and vinegar. So, I did the same thinng. Though this is procedure is optional, since pork here in UAE are not as fresh as what we have in the Philippines, so to remove unwanted smell and taste, I add this procedure. Then everything else is just the usual procedure in cooking Adobo.

Ingredients:

• 1 Kg  pork belly - cut into 1-1.5 inch thick
• 3 tbsp garlic, minced or crushed
• 2 tbsp minced onion
• 1 pc siling labuyo  - minced
• 3 pcs bay leaves
• 5 pieces dried bay leaves
• 4 tbsp + 1/4 cup vinegar
• 1 cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste
• oil

Procedure:

1. Bring to boil water with salt and 4 tbsp of vinegar.
2. Add the pork. Boil for about 15 minutes (Optional). Drain and put in a pan.
3. Add soy sauce, garlic, onion, chili, pepper corns, bay leaves and 1/2 teaspoon of salt to the pork.
4. Cook for 10 minutes.
5. Add water and 1/4 cup vinegar
6. Simmer in a medium low fire for another 20-30 minutes or until the liquid becomes dry and the pork is tender.
7. Once the liquid evaporates add oil in the pan and lightly fry the pork.
8. Serve and enjoy!

Pork Adobo

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Adobong Pusit

Nothing to say…. This is just my husband’s favorite dish. =D

 

Ingredients:

• ½ KG Pusit (squid)
• 3-4 cloves garlic, minced
• 1 small onion, thinly sliced
• 2 pieces Tomatoes chopped
• 1/3 cup vinegar
• 1/4 cup water
• 3 tbsp. cooking oil
• Salt
• Pepper

Procedure: 

1. Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2. Wash and drain bodies and tentacles.
3. Cut Squid in about 1 inch in size. Set aside.
4. Sauté garlic, onions and tomatoes in hot oil.
5. Add drained squids and vinegar, simmer until the juices evaporates (about 10 minutes).
6. Add water and season with salt and pepper. Let it simmer for another 10-15 minutes.

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Chicken Adobo

Aside from food trippin’ during busy days, we always have in-stock of chicken in the fridge for an easy to cook recipe. And for our Adobo craving continuation, I did a different version of cooking adobo. I used fresh chicken cuts, and I used lemon juice for marinating instead of vinegar which I used from my previous adobo recipe post.

Ingredients:

• 1 KG Chicken Cut into pieces
• 1 cup soy sauce
• ¼ cup lemon juice
• 3 pieces Chillies – chopped
• 1 onion – chopped
• 1 head garlic - chopped
• 2 tablespoon sugar
• Salt
• Pepper
• Bay leaves
• Oil

Procedure:

1. Marinade Chicken cuts in soy sauce, lemon juice, salt, pepper and bay leaves. Set aside.
2. Heat pan in medium high fire. Sauté garlic and onion in oil ‘til medium brown.
3. Mix in the chicken cuts and chillies. Set aside the marinade mixture.
4. Simmer the chicken. Once the liquid dries up add in small amount of oil to slightly fry the chicken.
5. When the chicken turns lightly brown add in the marinade mixture and sugar. Let it simmer till the sauce become thick.
6. Have a taste to judge if you need some adjustments in seasoning.

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Adobo Chicken Liver, Gizzard and Quail Eggs

I would say that Adobo is one of the first dishes Filipinos learn to cook as it is simple and requires just a handful of ingredients. Indeed, Adobo is the Filipino national dish. The sauce is to die for. If we are talking about comfort food, Adobo is definitely the first one that pops into my head. In good-tasting adobo, none of the spice flavors dominate but rather the taste is a delicate balance of all the ingredients.

Aside from different variation in cooking Adobo, it is also not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach (kang-kong) can also be cooked this way.

In this particular recipe I used Chicken Liver, Gizzard and Quail Eggs. This one could make a very good Pulutan (finger food). You will be licking your fingers the entire time you’re eating. =D

Ingredients:

• ½ KG Chicken Liver
• ½ KG Chicken Gizzard
• 1 can Cooked Quail Eggs (peeled)
• ¼ cup Vinegar
• ¼ cup Soy Sauce
• 3 Tablespoon Oyster sauce
• 2 Tablespoon Sugar
• 3 pcs Chilies (chopped)
• Salt
• Pepper
• 1 medium Onion chopped
• 1 head Garlic chopped
• Water
• Oil

Procedure:

1. Clean the Chicken Liver and Gizzard.
2. In a wok, boil the chicken gizzard with water. Let it simmer for 15 minutes.
3. Drain off the excess water after simmering the gizzard. Set aside.
4. In a new wok, sauté Garlic and Onion in oil until golden brown.
5. Add in the Gizzard and Liver. Mix well with the sautéed garlic and onion.
6. Pour in vinegar, soy sauce, pinch of salt, pepper, sugar, and chilies. Add a little water if necessary.
7. Let it simmer for 20 minutes or until the liver and gizzard are cooked. Gradually stir to avoid it from getting burnt.
8. Mix in the quail eggs.
9. Have a taste to judge if you need some adjustments in seasoning.
10. Topped with sautéed garlic and serve with rice.

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