Making White Adobo
Pork cubes cooked in water, vinegar, salt and pepper, and and then fried in garlic flavored oil can be stored in a glass jar without refrigeration for a period of time. This recipe comes to us from the Philippines as a solution to conditions being experienced during the COVID pandemic.
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Adobo is a common recipe for the Filipinos. Why most of us like to cook the dish is because it is simple and doesn't spoil easily. The Covid-19 outbreak has gone worst in my country and most of the people, though advised not to panic, it is still normal to see them get scared for themselves and their families. Many went panic buying and hoarding, leaving almost nothing for those who needed it the most.
Food as the main necessity of all is getting scarce. We are all advised to lock ourselves at home for safety and so I have prepared something that I could keep for days to limit every family member from coming in and out of the house to buy food. At this moment we don't have a fridge so we cannot stock too many frozen goods and this is what I did to preserve meat we could consume for weeks.
- 1 kg pork cut into cubes
- 6 - 8 cloves garlic
- 1 cup vegetable oil
- 1/4 cup water
- 1/4 cup vinegar
- 1 tsp rock salt
- 1 Tbsp ground pepper
- Place pork cuts in a pot.
- Pour in water, vinegar, and salt and pepper. Cook until the water reduces.
- When this happens, the pork fats release its natural oil. Add garlic and allow it to cook for about 2 minutes.
- Pour in vegetable oil and continue to cook until the meat turns light brown. Stir occasionally if necessary.
- Allow to cool and place in a glass jar including all the oil. This will be preserved for up to 3 weeks. You can get small portions and turn it into a different dish such as mixing it with vegetables or making a stew out of it. This can last for a few months if stored in your fridge.
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