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Thursday, September 17, 2015

Pork Adobo sa Kamatis

It’s been a while since my last food article.  I feel so bloated right now after helping my self with two servings of rice and this variant of pork adobo. Having said the last, I opted to kill time by posting this recipe instead of killing myself doing fee proposals after office hours.

My usual pork or chicken adobo using soy sauce and vinegar is to crave for but this pork adobo using tomato is to die for.

If my memory serves me right, I have first tasted this dish when I was in primary school. My Lolo Ading is such a great cook that I remember hanging out with him when he is cooking at the back of the old carinderia in mid 1980’s (hope this won’t reveal my age). This dish brings back memories of his kindness, warmth and even his temper. I love my lolo!



Ingredients:

½ kilo pork liempo
6 medium size tomatoes sliced thinly
1 medium size onion, chopped
5 cloves of garlic, crushed
2 medium size carrots, diced (optional)
½ teaspoon of salt
½ teaspoon of ground pepper
1 ½ cup of water

Procedure:

Parboil pork with tomatoes, onion, garlic, and carrots, salt with 1 ½ cup of water. 
Wait until pork is soft.
Turn off the heat and remove pork, carrots and the broth.
Sauté and mashed tomatoes, garlic and onions until caramelized.
Add pork and carrots (set aside the broth) and sauté for another 6 minutes.
Pour the broth and let it simmer for 10 minutes to thicken and reduce the broth.
Add ground pepper.
Taste. Add salt if needed. 

Hope you like it!

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