Adobo is a common recipe for the Filipinos. Why most of us likes 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 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 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 to 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 water, vinegar and salt and pepper. Cook until water reduces.
- When this happens, pork fats release its natural oil. Add garlic and allow it too cook for about 2 minutes.
- Pour vegetable oil and continue to cook until 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 upto 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 fridge.
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