So, I got into this whole Filipino meat dish thing kind of by accident. I was just so tired of my usual rotation, you know? Chicken this, beef that. It all started tasting the same. I was scrolling online one day, probably avoiding work, and bam! Pictures of these amazing, rich-looking meat dishes. I thought, “Okay, I gotta try making some of these.”
My First Adventure: Adobo, Obviously
I figured I’d start with Adobo. Everyone talks about Adobo, right? Seemed like the gateway drug to Filipino cooking. I looked up a few things, grabbed some chicken, soy sauce, vinegar, garlic – tons of garlic, because why not – and black peppercorns. Seemed simple enough. My first batch? Honestly, it was a bit of a salt bomb. I think I misunderstood the soy sauce quantity, or maybe my soy sauce was just extra potent. It was edible, barely. My kid made a face.
But I’m stubborn. So, I tried again. This time, I was more careful. I let it simmer real slow, let those flavors really get to know each other. And you know what? It was way better. The chicken was tender, the sauce was tangy and savory, not just a salt lick. That’s when I realized, this isn’t about complicated steps; it’s about patience and tasting as you go. A little less of this, a little more of that. It’s more art than science, I guess.
Getting Ambitious: Lechon Kawali Catastrophe (Almost)
After a few decent Adobo successes, I got a bit cocky. I saw Lechon Kawali – that crispy pork belly. Oh man, I needed that crunch in my life. This one felt like a bigger project. Boiling the pork belly, letting it dry out, then the frying. The Frying. With a capital F.
Let me tell you, my kitchen looked like a warzone. I don’t think I’ve ever seen oil splatter quite like that. I had paper towels everywhere trying to shield the walls. The smoke alarm and I had a serious disagreement. It went off twice. My wife came running downstairs thinking the house was on fire. It was intense. But when I finally pulled out those golden-brown pieces of pork and heard that CRUNCH when I bit into it… pure magic. Totally worth the mess and the near-deafening alarm.
- Tip 1: Use a deep pot for frying. Deeper than you think.
- Tip 2: A splatter screen is your best friend. Seriously.
- Tip 3: Maybe open a window BEFORE you start.
What I’ve Kinda Figured Out
So, I’ve dabbled in a few other things since then, like a simple Beef Mechado, and I’m eyeing Sisig next, though that looks like a whole other level of commitment with all the chopping. What I’ve learned is that Filipino meat dishes, at least the ones I’ve tried, aren’t about super precise, Michelin-star techniques. They’re hearty. They’re full of flavor – that awesome mix of salty, sour, garlicky, and sometimes sweet. It’s comfort food, but like, exciting comfort food.
It’s also about not being afraid to mess up. My first Adobo was a lesson. The Lechon Kawali adventure taught me about respecting hot oil. Each time, I tweak things. Add more garlic here, a bit less vinegar there. It’s a process. My family, they were a bit wary at first with all the new smells coming from the kitchen. Now? They actually ask for “that vinegar chicken” or “the crispy pork things.” I guess that’s a win, right? I’m still no expert, my kitchen still gets chaotic, but it’s definitely made cooking fun again.
