Okay, here’s my attempt at a blog post about making Filipino pork, written in the style of a seasoned blogger sharing their personal experience:
Alright, folks, let’s talk about Filipino food, specifically pork. I’ve been on a bit of a culinary adventure lately, trying to recreate some of those amazing flavors I remember from my travels. And let me tell you, it’s been a journey!
I started, like I always do, by hitting up the internet. I found tons of recipes, some super complicated, some looking way too easy. I figured I’d start somewhere in the middle. I wanted something authentic-tasting, but I also didn’t want to spend all day in the kitchen.
My Adobo Adventure Begins
First, I gathered my ingredients. This is where things got interesting. I live in a pretty small town, so finding things like “banana ketchup” wasn’t exactly a walk in the park. I ended up making a trip to a bigger city with a decent Asian market. Score!
- Pork shoulder, cut into chunks (about 2 pounds)
- Soy sauce (I used the low-sodium kind)
- Vinegar (I went with regular white vinegar)
- Garlic (lots of it!)
- Black peppercorns
- Bay leaves
- Brown sugar (just a touch)
- That banana ketchup I mentioned!
Next, I prepped everything. I minced the garlic – like, a whole head of it. Seriously, don’t be shy with the garlic. I cubed the pork into bite-sized pieces. I also cracked some peppercorns with the side of my knife, because I’m fancy like that.
The Cooking Process (and a Few Mishaps)
Then came the fun part – cooking! I heated some oil in a big pot (my trusty Dutch oven) and browned the pork. This is important, don’t skip this step! It adds so much flavor. I did this in batches so I wouldn’t overcrowd the pot.
Once the pork was nice and brown, I added the garlic and cooked it for a minute until it was fragrant. Then, I poured in the soy sauce, vinegar, and a little bit of water. I threw in the bay leaves and peppercorns, and added a pinch of brown sugar.
I brought the whole thing to a boil, then reduced the heat to low, covered the pot, and let it simmer. This is where patience comes in. I let it go for about an hour and a half, checking on it every now and then.
Here’s where I had a minor mishap. I got distracted by a phone call and almost let the sauce reduce too much! Luckily, I caught it just in time and added a little more water. Crisis averted!
Finally, I stir that banana ketchup.I let it cook in pot.
The Delicious Result
After about an hour and a half, the pork was incredibly tender. I took a bite, and… wow. It was amazing! The sauce was rich and savory, with a hint of sweetness from the banana ketchup. It was definitely worth the effort.
I served it over rice, of course. And I have to say, I was pretty proud of myself. It wasn’t exactly like the adobo I had in the Philippines, but it was pretty darn close. And it was definitely delicious.
So, there you have it – my Filipino pork adventure. It was a bit of a learning experience, but that’s what makes cooking fun, right? Don’t be afraid to experiment, make mistakes, and most importantly, enjoy the process!
