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Test Kitchen: A Filipino spin on pulled pork

By Jessica Rodrigo
July 3, 2013 at 2:03 a.m.

This version of pulled pork is a spin off of a Filipino favorite, pork adobo. It's unlike Mexican adobo, which consists of smoked chipotle peppers, and is very easy to make. Pop the six ingredients in a pressure cooker and in no time you'll be chowing good eats.

If you've had the pleasure of knowing a Filipino, then you know they are generous with their food. Growing up, I remember my mom almost force-feeding any of my friends who walked through the door. She just would not take no for an answer once she offered them something to eat.

My trip home a few weeks ago was no different.

My parents always had something on the table for me to munch on or were always in the middle of putting something on the stove or grilling in the backyard.

Dad had to have cooked pork adobo at least three times while I was home and as I told my friends in the newsroom, I was nothing but fat and happy all vacation long.

Filipino adobo is not like Mexican adobo, which is usually a spicy, seasoned dish usually made with smoked chipotle peppers in a chile sauce. Our version of adobo is braised meat in a simple concoction of vinegar, soy sauce, garlic and crushed peppercorns.

I made this pulled pork recipe to mimic what Dad makes and turned it into a weekly staple for me and Luke. I usually cook it in its traditional form of cubes of pork or sectioned chicken, but the pulled pork version was a good excuse to pull out the pressure cooker.

When you're mixing the ingredients together, the braising liquid should be very tangy from the vinegar, but it will mellow out as the garlics and the fats in the meat cook down.

Have a recipe or a dish you want my to try? Email me at jrodrigo@vicad.com or tweet me via @eatseatseats. I'm always hungry.

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