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Fried Adobong Baboy

FRIED ADOBONG BABOY is just a fried version of Royce’s Adobong Baboy. I just only lessen the water and seasonings like soy sauce and vinegar. It is also called Crispy Adobong Baboy. The technique in cooking this recipe is to stir them constantly and cooking it on a very high heat to let the sauce evaporate quickly and to let the meat absorb the sauce easily.

FRIED ADOBONG BABOY

1 tbsp. cooking oil
3 cloves garlic, peeled and crushed
2 medium onion, peeled and sliced thinly
1 kilo pork belly, sliced into cubes
1/2 cup soy sauce
1 cup water
3 bay leaves (laurel leaves)
black peppercorns (about 8-10 pieces)
1/4 cup vinegar
1/2 cup brown sugar
salt

Heat oil in a medium frying pan. Add garlic and onion. Saute for about 1 minute. Add pork and cook until meat turns light brown, about 5 minutes. Add soy sauce, water, laurel leaves and black peppercorns. Bring to simmer, cook until meat is tender, about 20-25 minutes, stirring occasionally. Then, add vinegar and brown sugar. Bring to full simmer until sauce is being absorbed by meat. You may add little oil so meat may be fried in it. Don’t forget to leave a small amount of the thick sauce for your rice.

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