How to cook Adobo Sa Asin

Friday, 6 November 2020

Learn how to cook delicious adobo sa asin just by following this simple recipe.

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Adobo sa asin is garlicky, pleasantly salty, and very easy to prepare. It’s slightly toasted to make each bite extremely satisfying. The sauce from the rendered pork fat is sinful but it’s really good with white rice. 

How to cook adobo sa asin
Adobo sa asin


How to cook Adobo Sa Asin

    A dish as old as time 


    Adobo, more than a dish that whets the appetite, is also good in fuelling intense discussions when it comes to conversations about a dish that would better represent the Philippines. 

    Cooking Adobo sa asin
    Cooking adobo sa asin

    Foodies and historians alike have had numerous debates as to whether it’s adobo or sinigang that should be that national dish of the Philippines. Honestly, though, any of the two would work because both dishes have been loved by the inhabitants of the islands long before the Philippines even existed. 

    An article by the food website “Pepper” said that the only Spanish influence in adobo is the name itself. Beyond the name, adobo is a very Filipino dish. In fact, adobo is more of a cooking method used to preserve meats, seafood, and even vegetables. 

    Food is simmered in vinegar and salt in a clay pot over a low fire until most of the liquid has evaporated. Because this method makes food not conducive to bacterial growth, it will last for days, hence, making adobo a practical way to prepare food for ancient Filipinos. 

    When the natives had contact with Chinese merchants, the natives were introduced to soy sauce, which they began to use for their adobo instead of salt, and eventually brought life to the version of adobo that we all know of today. 

    On a personal note, I love preparing adobo. It’s one of the very first dishes that I learned to cook at home. I cook it the traditional way, which meant it had vinegar, soy sauce, peppercorns, garlic, and bay leaves. 

    However, during our trip to Misibis Bay in 2014, Khris and I got to try adobo sa asin (also called adobong puti) and we quickly fell in love with it. I wanted to duplicate it at home but I did not come close to Misibis Bay’s version of it. Nevertheless, the adobo sa asin that I cook is still a favorite at home and we cook it whenever we crave delicious food. 

    How to cook adobo sa asin 


    What’s good about adobo is that it is a non-complicated dish. Depending on your personal version of it, you can just put everything in a pot and leave it to cook. As for my adobo sa asin, I like to brown and slightly toast the meat before adding the seasonings. 

    Adobo sa asin serving suggestion
    Serving suggestion

    Prepare the following ingredients 

    • Five strips of pork belly (that’s about a kilo) 
    • Four cloves of garlic 
    • Rock salt 
    • One-fourth cup of vinegar 
    • Peppercorns
    • Two pieces of bay leaves
    • Water 

    For the kitchen equipment, you will use a frying pan and a spatula. 

    I like to use pork belly or liempo because it’s packed with flavor. It has the right amount of fat that will render it into a beautiful and rich sauce. Start by preparing five strips of pork belly. Wash it with clean water and cut it into small pieces or about one-inch cubes. 

    I also like loads of garlic in adobo. So, I use four cloves of garlic that I chop finely. Of course, depending on your personal taste, you can adjust the amount of garlic that you want to put in your adobo. 

    For seasoning, I use rock salt. There’s something about rock salt that flavors food really well with just a small amount. It also tastes pleasantly salty, almost mild, and not sharp. That’s just my observation; you are free to use any type of salt that suits your fancy. 

    You can add whole peppercorns and bay leaves but these are completely optional. I know some people who do not use bay leaves in their adobo 

    Lastly, prepare about one-fourth cup of vinegar. You can use any type of vinegar but at home, we use the Datu Puti brand. 

    Start by boiling the pork belly in the water. The water should just be enough to submerge the meat. Do this until all the water has evaporated. 

    Continue to cook the meat until it is brown. You will notice that I did not put cooking oil in the list of ingredients because you will be left with pork fat at the bottom of the pan, which you can use to brown the meat. Of course, feel free to use cooking oil if you want to. 

    When the meat has browned you can remove it from the pan and then set it aside. Cook the garlic in the oil until it has a slightly golden brown color. Add about a cup of water and a little salt. You can season to taste later on when the water has evaporated. 

    Add the vinegar, meat, peppercorns, and bay leaves. Stir slightly just to coat the meat with the vinegar mixture. Cover the pan and simmer until all the liquid has evaporated. At this point, I just make sure that there is no “raw” vinegar scent. You can add more salt to adjust the flavor of your adobo sa asin.

    You can further toast the meat if you want to. For a spicy version, I add a spoonful of Papi's Chili Garlic sauce. 

    Print and file this recipe 


    Rated 5/5 based on 1 customer review(s).
    delicious adobo sa asin
    Easy and delicious adobo sa asin.

    Ingredients:
    • 5 strips of pork belly (or around 1 kilo)
    • 4 cloves of garlic, minced
    • Rock salt
    • 1/4 cup of vinegar
    • 1 cup of water

    Instructions:

    1. Clean the pork belly and cut it into cubes.
    2. Boil the pork belly in water until all liquids have evaporated. Brown the meat in the oil that will be rendered.
    3. Set the meat aside once it has browned, then fry the garlic in the same oil until it turns slightly brown.
    4. Add water, peppercorns, bay leaves, pork belly, and vinegar into the frying pan. Simmer slowly until the liquid has significantly reduced to a sauce.
    5. Season with salt to taste. Serve hot.
    6. RATE THIS RECIPE
    Yum


    Epilogue 


    Adobo sa asin is extremely satisfying. The crunchy meat and pork skin are delightful to eat, it’s hard not to have it with rice. What’s good about adobo is that it tastes even better as the days pass. 

    You can reheat it or use it for fried rice during breakfast. You can even bottle it and use it for your giveaways during Christmas or special occasions.

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    Adobo sa asin recipe

    Do you also like to cook adobo? What’s your version of it? Share it in the comments section below.

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