There is nothing better in this worls then killer pork adobo. Last night my roommate made some of this delicious meal. She made high quality, killer adobo but i think she used the wrong vinegar. Anyway if i can get her to make pancit bihon and some chicharon I'd be so psyched. Seriously three cheers to A for her work. It was so yum and the rice was perfect. I use to think that if i were ever on death row I'd have steak or ribs...screw that I want pork adobo!!!!
Adobo Rules!!!
Question is this...what is better pork adobo or chicharons?? Is there a better filipino dish??? i htink not but I want some comments.
5 comments:
Have to admit I'm quite partial to dinuguan. I love the thick kind with pork and with just the right amount of hot peppers. Pound some rice in there... mmm mmm good. Crispy Pata rocks balls!!! Sinigang... pork adobo... the list goes on... bisteak... I love food. P.S. That picture is sexy... man am I hungry again.
Pork adobo with rice is mighty fine. I have to learn how to cook that. But dinuguan is also mighty fine.
Yet, pancit bihon is good, but palabok is much better. Especially, if it is wet. MMMM. Palabok.
Bisteak I could eat all day, but when it comes down to it what's the best...spam and rice.
SPAM!!!!! How about that corn beef and hash from Australia? or wherever... that is soooo good.
Adobo is easy. For every 1/2 cup of vinegar you use 1 tablespoon of Soy Sauce. Throw in some garlic, Bay leaves and black pepper. Slow cook that sucker and Mm mm gooood.
I remember thinking Sinigang was some passed down tradition of secret recipes, but then I was sadly awaken to the truth... all the parents use Mama Sita packets. Oh well... it taste damn good.
Adobo correction: You use 2 tablespoons of Soy Sauce not 1. For every half a cup of vinegar.
Post a Comment