Pork

These are strips of liempo, which is the belly part of the pig. The strips of pork are marinated and pan fried. To achieve a crispy texture, water is added a few drops at a time in order to steam and fry at the same time. The pork strips are served on a bed of stir fried bean sprouts. At first glance, you might thought these are noodles. Presentation involves selecting a fine china and on top of the pork, a sprig of cilantro.

The pictures you see here are different serving suggestions. This dish goes well with pickles to cut the richness of the pork, and of course, rice, lots of it. The combination is a complete meal of fiber, protein, carbohydrates, and a little fat…. I think…

This dish is called Adobo. It is one of the most popular dishes in Ilonggo cuisine. Each region in the Philippines has its own version of this delectable dish. The combination of chicken and pork is perhaps a novel idea. Some regions do not use vinegar in their recipes, but this time, as an Ilonggo version, native vinegar gives this dish a tangy zing. In Bicol for example, they add coconut cream and lots of bird’s eye peppers, which makes the dish creamy and spicy too. The addition of pineapple is aptly called Hawaiian Adobo but the omission of the ingredient works just fine. In this particular recipe, peppercorns, pineapple, pork belly, chicken cut ups, vinegar, salt, soy sauce, sugar, ginger, onions, and garlic are used. In some versions, lime soda and margarine are added. Adobo now transcends as an international dish.

*Pineapple juice is used for marinade.