A true Pinoy..

..is a Pinoy that knows the ADOBO recipe by heart...
Adobo is the national dish of the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century they encountered an indigenous cooking process that involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade. So, although the dish has a Spanish name it is indeed a Pinoy dish! The seasoning in the Adobo dish is pepper, salt, sugar, dark soy sauce, garlic and most importantly the white vinegar which is the ingriendient that distinguishes the Adobo from other stews. You can either do Pork Adobo or Chicken Adobo and blend in what ever vegetable you prefer. In my Adobo I put big chunks of carrot, onion, potato and ginger to spice it up. Try doing this dish, it's simple and very tasty! 
Whenever I feel homesick I cook it, brings me back memories of those big family gatherings in the Philippines...guess I was homesick yesterday.
  

 

Oh, and don't forget to drink ice cold San Miguel beer, makes the Adobo even tastier!

There's plenty of Pork Adobo recipes but here's my version.

Pork Adobo for 4 persons

4-5 pork chops or tendorloin, use whatever pork meat you prefer, I like it when there's a little bit fat in the meat, more tender.

3 medium size potatoes

2 medium size carrots

1 yellow onion

4 cloves of garlic

ginger ( size of a small hand)

1/2 dl soy sauce (dark)

1/2 dl vinegar (white)

1 dl water

1 tbls sugar

1/2 tsp coarsely ground pepper

Oil ( don't use olive oil)

salt if needed

How to do:

*Cut the meat into big chunks and put the in a bowl

*Place the soy sauce, vinegar, pepper and sugar in the bowl of meat, stir around so the meat gets soaked. Cover the bowl with cling film. Leave to marinate for about 30 minutes in the fridge.

*Peel the garlic cloves and crush them ( i use the side of the knife and hit it with my hand)

*Cut the ginger in big pieces also crush them ( no need peeling)

*Peel the potatoes, onion and carrots and cut them into big chunks

When the meat is marinated. Heat up a big cooking pot, place the oil and heat it up.

Place the onion, garlic and ginger in the pot and let them be golden yellow. Now add the meat, don't pour in the marinade yet. You want the meat to sear before adding it. When the meat gets a nice brown color pour down the marinade and the water. Let it boil and lower the temperature, add the potatoes on the top of the meat. Put on a lid, after 6-8 minutes, stir around. If all liquid has evaporated add a small amount of water and then add the carrots on top. Put on the lid again and let the stew simmer til the carrots and potatoes are ready, maybe 6-8 minutes more. Have a taste, if needed add a pich of salt. Serve the Pork Adobo with Jasmine rice.