Comments on: Filipino Pork Adobo Recipe http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html Wed, 10 Mar 2010 10:01:24 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Jen http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-5982 Jen Sun, 21 Jun 2009 02:51:01 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-5982 Very authentic recipe, dude! I bet it tastes delish :). I just saw your fried rice post--leftover adobo also makes for an amazing fried rice addition. Especially when the rice has adobo sauce mixed in and is then stir-fried with more garlic. Out of this world good! Very authentic recipe, dude! I bet it tastes delish :). I just saw your fried rice post–leftover adobo also makes for an amazing fried rice addition. Especially when the rice has adobo sauce mixed in and is then stir-fried with more garlic. Out of this world good!

]]> By: john doe http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-3363 john doe Wed, 17 Sep 2008 19:57:42 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-3363 I second Allen's suggestion on pork butt or shoulder. I prefer to use pork butt over shoulder, but have found that it is harder to get my hands on pork butt. I also do a couple things slightly different that might be enjoyable to others: 1. Use closer to a 1:1 ratio on vinegar to water. 2. Wait until the very end of cooking the pork (after the water and vinegar have been reduced) to add the soy sauce. Takes less soy sauce and results in drier pork (avoid this if you enjoy more sauce!). Great type up of one of my favorite dishes though. Kudos to the author! I second Allen’s suggestion on pork butt or shoulder. I prefer to use pork butt over shoulder, but have found that it is harder to get my hands on pork butt. I also do a couple things slightly different that might be enjoyable to others:

1. Use closer to a 1:1 ratio on vinegar to water.
2. Wait until the very end of cooking the pork (after the water and vinegar have been reduced) to add the soy sauce. Takes less soy sauce and results in drier pork (avoid this if you enjoy more sauce!).

Great type up of one of my favorite dishes though. Kudos to the author!

]]> By: Allen http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-2761 Allen Mon, 14 Jul 2008 14:20:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-2761 You can use any cut of pork, although I would suggest not using lean cuts of meat. I typically use chunks of pork butt or shoulder, but pork blades steaks or pork ribs have also been used.<br/><br/>Best of luck! You can use any cut of pork, although I would suggest not using lean cuts of meat. I typically use chunks of pork butt or shoulder, but pork blades steaks or pork ribs have also been used.

Best of luck!

]]> By: Tess http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-2760 Tess Sun, 13 Jul 2008 00:09:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-2760 Can you tell me what cut of pork you used????? Please! I have been searching high and low for an authentic adobo recipe...fastdrivingirl@yahoo dot com Can you tell me what cut of pork you used????? Please! I have been searching high and low for an authentic adobo recipe…fastdrivingirl@yahoo dot com

]]> By: foodhoe http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-2188 foodhoe Thu, 27 Mar 2008 15:30:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-2188 ooh, I love adobo and haven't ever tried to make it. Your recipe sounds very do-able and looks delicious! ooh, I love adobo and haven’t ever tried to make it. Your recipe sounds very do-able and looks delicious!

]]> By: Allen http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-1982 Allen Wed, 05 Mar 2008 04:14:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-1982 Patrick: so glad you enjoyed it! I'm a little late in responding to comments and it looks like the link to your photo doesn't work anymore. I'll have to ping you so I can see your pic!<br/><br/>PheMOM: and I didn't even have to bribe you? Thank you so much for your vote! I hope you try it (and like it). Let me know how it turns out or if you have any questions on it. Patrick: so glad you enjoyed it! I’m a little late in responding to comments and it looks like the link to your photo doesn’t work anymore. I’ll have to ping you so I can see your pic!

PheMOM: and I didn’t even have to bribe you? Thank you so much for your vote! I hope you try it (and like it). Let me know how it turns out or if you have any questions on it.

]]> By: PheMom http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-1974 PheMom Tue, 04 Mar 2008 19:36:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-1974 This looks sooo good to me! I just wanted to stop by and say you got my vote in the Joust and I will definately be trying this soon! This looks sooo good to me! I just wanted to stop by and say you got my vote in the Joust and I will definately be trying this soon!

]]> By: Patrick http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-1877 Patrick Sat, 23 Feb 2008 15:51:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-1877 Hey<br/>Great recipe. I made this last night after coming across your blog, and I must say it was delicious. It took closer to an hour or so for the sauce to completely reduce, but we weren't in a hurry. <br/><br/>It went really well with green beans and orzo with some lemon and butter. <br/><br/>You can see a shot or two here: <br/><br/>http://www.flickr.com/photos/66403671@N00/2286214696/in/photostream/<br/><br/>Next, I try the shortbread. Hey
Great recipe. I made this last night after coming across your blog, and I must say it was delicious. It took closer to an hour or so for the sauce to completely reduce, but we weren’t in a hurry.

It went really well with green beans and orzo with some lemon and butter.

You can see a shot or two here:

http://www.flickr.com/photos/66403671@N00/2286214696/in/photostream/

Next, I try the shortbread.

]]> By: Manggy http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-1779 Manggy Wed, 13 Feb 2008 01:28:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-1779 Philippine lemons are too thin-skinned to be peeled, but I'd advise against making it too lemony. My Filipino (literature) teacher told us that what makes adobo adobo is the garlic (prob. from Spanish ajo), so it's meant to be the star flavor :) Philippine lemons are too thin-skinned to be peeled, but I’d advise against making it too lemony. My Filipino (literature) teacher told us that what makes adobo adobo is the garlic (prob. from Spanish ajo), so it’s meant to be the star flavor :)

]]> By: Allen of EOL http://www.eatingoutloud.com/2008/02/filipino-pork-adobo-for-amy.html/comment-page-1#comment-1778 Allen of EOL Wed, 13 Feb 2008 01:00:00 +0000 http://69.89.22.144/~eatingo1/2008/02/filipino-pork-adobo-for-amy/#comment-1778 heather: Thank you - your ingredients made me happy! So glad you stopped by -- I'm curious to see what the other Jousters will create. :-) heather: Thank you – your ingredients made me happy! So glad you stopped by — I’m curious to see what the other Jousters will create. :-)

]]>