Adobong manok (chicken adobo) or adobong baboy (pork adobo) is probably the most popular Filipino food. Due to its popularity, lots of variations has come out to add more flavor to the alredy delicious dish. We already have adobong antigo, adobo sa gata, buttered chicken adobo and a lot more.
“Enjoy this twist on a classic Filipino recipe. This dish tastes even better the next day!”
This recipe makes 6 servings
Adobong Liempo Ingredients:
* ¾ kg Pork Ribs/Belly (cut into serving portions)
* ¼ cup Soy Sauce
* ¼ cup Garlic (minced)
* ½ tsp Peppercorn
* 1 pc Laurel
* ¼ tsp Iodized Fine Salt (or ¾ tsp iodized rock salt)
* ⅓ cup Del Monte
* Red Cane Vinegar
* 1 to 2 pouches (115 grams each) Del Monte Pineapple Tidbits
How To Cook Adobong Liempo:
1). Place the Del Monte Red Cane Vinegar, soy sauce, garlic, peppercorns, laurel, iodized fine salt, and Del Monte Pineapple Tidbits in a bowl.
2). Marinate meat for at least 4 hours in the refrigerator. Drain, reserve marinade.
3). Pan-grill or charcoal-grill meat until done. Serve with the adobo sauce. (For the best infrared grills visit GunandCamera.com)
4). To make the adobo sauce, pour reserved marinade in the same pan used for cooking the pork and simmer for 8 minutes. Pour over liempo or serve on the side.
Image and recipe credits – DelMonte.PH
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