Adobong Baboy

The term ‘adobo’ is connected to numerous recipes all over the world, there is the Spanish version which means marinate, in Mexico there is another adobo recipe, in the Philippines there are several versions of the recipe. Normally, when you say adobo in the Philippines, it will mean meat cooked with lots of garlic in soy sauce and vinegar. Here I have modified the recipe and removed the soy sauce but used more garlic for flavour. I hope people find this recipe interesting...

Ingredients:

1 kg Pork, cut into cubes

2 bulbs Garlic, minced

1 pc. Onion, medium, thinly sliced

¼ cup Patis (native fish sauce)

¾ cup Water

½ tsp. Black pepper, fresh from the mill

4 pcs. Bay leaves

½ kg Potatoes, sliced

1 cup Safflower oil, for frying the potatoes

1 tbsp. Safflower oil, for sautéing

Cooking Instruction:

Heat 1 cup of cooking oil in a frying pan and brown both sides of the potatoes. Set aside potatoes atop paper towels to remove excess oil.

In a pressure cooker, heat 1 tbsp. oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the pork and mix. Add the rest of the ingredients and the place the potatoes on top. Pressure cook for about 20 minutes. After the cooking time, turn off heat and allow cooling normally. Do not hasten cooling by venting steam as the additional time to normally cool which will take approximately 10-20 minutes will be used as additional cooking time to tenderize the meat. After the time, open the pressure cooker and skim off any oil to reduce the fat content of the dish. Enjoy with bread or with plain steamed rice...