Fact: Meal planning ain’t easy!
Call me spoiled, but I’m not the type who can eat the same food three meals straight. I know some people cook a big batch of something, then that will be lunch and dinner today, and lunch again tomorrow. That just won’t work for me. It’s a good thing that I’m the one in charge of food at home.
I really make an effort to plan our meals out at the start of the week because it makes life so much easier. I know what I need to get when I visit the supermarket, and I am able to make the most out of whatever space I have in our small refrigerator and freezer.
Because I like variety in my meals, I make sure that I have small portions of food ready in the fridge in case my plan for lunch and dinner doesn’t work out. Like today. Adobo saved me again today. I was going to cook something new but I wasn’t able to thaw the meat in time. So leftover adobo it was.
I like adobo because it doesn’t spoil easily, and it actually gets better the longer it stays in the fridge. It’s great for last minute lunchbox packing, too, on mornings when I don’t wake up early enough to cook.
I already shared my chicken adobo recipe before, which has quickly become a family favorite. Last night, I decided to change things up a bit with a version that doesn’t call for soy sauce based on an Adobong Puti recipe by Nancy Reyes-Lumen that I found in The Adobo Book.
- 500g pork adobo cut
- 250g pork cubes
- 1 cup white vinegar
- 2.5 cups water
- 3 tsp rock salt
- 1 tbsp whole peppercorns
- 1 head of garlic, split into cloves and crushed with the skin on
- 4 bay leaves
- 4 tsp brown sugar
- Place all ingredients in a pot and bring to a boil, then lower the heat and continue to simmer, covered.
- Cook until pork is tender, about 45 minutes to an hour, and the smell of the vinegar has mellowed.
- Best served the next day. Have extra rice ready!
It was interesting. It tasted like regular adobo but not quite. I like the simplicity of this version, and I think that it’s a nice change to the soy sauce-flavored kind without veering too far away from the adobo that we know and love.
We’ve had this twice now, and it does taste better the following day like the recipe promises. Give the dish a try and tell me what you think!