pork adobo fried rice

26 Jan

After spending most of the day grading papers, I needed a cooking fix. But I did not have the time or energy to buy ingredients, cook up a storm, and clean. I did end up taking a nice walk downtown to the Farmer’s Market but I was too indecisive of what I want to buy or eat. I got back home, opened the fridge, and voila. I have leftovers that I can turn into something quick and easy!

One can never go wrong with turning left over pork spare ribs adobo into fried rice. To make my meal a bit healthier, I opted for some leftover brown rice and quickly sauteed baby bok choy. I just love the buttery taste of the bok choy and currently cannot get enough of it.

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There are too many ways to cook adobo and too many different kinds of meats or veggies to cook adobo style. I guess adobo not only refers to the marinade or what goes in it but it also pertains to the method of cooking. Some folks add coconut milk, orange juice, etc. but I love mine easy and simple, one is to one ratio of soy sauce and vinegar, bay leaf, and tons of garlic and pepper. Oh, and a little bit of oyster sauce that I learned from a friend. The key for me is to slow cook it on low fire and let the sauce thicken and all the flavors to come together. I do like adding crushed red peppers on mine sometimes for that extra bite at the end. In my opinion, the best meat to use is the bony types either country style ribs or chicken wings. Oh, and of course, how can I forget my most favorite veggie dish, adobong sitaw or long string beans, and I love it plain or with coconut milk!

What’s your favorite adobo?

-Fritzie

P.S. I remember growing up that adobo was THE food to bring on picnics, camping, and even when taking that long drive to Manila to pick up a loved one at the airport, everyone would gather around inside the van or jeepney and eat together while waiting for someone to arrive. Picking up someone at the airport was a family and even a community outing since relatives and neighbors would sometimes come to the airport too. And it’s always cheaper to bring your own food than eat at a restaurant when you have everyone in tow! In any case, Adobo goes a long way because of its marinade particularly the vinegar. This entry just gave me an idea to write a paper on notions of “salubong” and “pasalubong.”

8 Responses to “pork adobo fried rice”

  1. Charis January 26, 2012 at 11:31 am #

    My favorite adobo is “adobong matanda”. Not sure about the name though O:-) Adobo does bring back good memories. It’s the only food I remember my mom taught me how to cook and it had that grease that my dad was quite fond of and I quote him: “sayang ang mantika (naiwan sa plato). Lagyan mo ng kanin at haluin mo. Yan ang masarap dyan!” Could have been one of the causes of his early demise but hey my dad just loved his food… I guess we too are foodies because he let us taste all sorts and brought us to various restaurants (from batchoy and mami houses to hotels with the grandest buffets)

    • Fritzie January 29, 2012 at 7:18 am #

      Ate Cha, loved your comment. Made me hungry too and reminded me of Inang and Tito Benjie. He is absolutely right that is the best part! It’s really interesting how much food is so intertwined with our familial memories. We are such a foodie family!

  2. jlrondilla January 26, 2012 at 4:29 pm #

    Great post, Fritzie! Funny thing is, I’m sure I’m the only Filipino that doesn’t really have a relationship to adobo. I remember growing up having it. It was something that my dad made all the time and he taught my sister how to make it (who then taught me). Unfortunately, it’s not something I usually crave. I will say that once, in college, I accidentally “overcooked” a batch of chicken adobo. Luckily, I managed to save it by adding coconut milk. It was the most delicious batch I had ever made:)

    Also, have you tried Gladys’s mom’s adobo recipe? It’s delicious!

    I need to try making veggie style adobo. Any tips?

    • Fritzie January 29, 2012 at 7:24 am #

      Thanks Joanne! I had fun writing my first entry. I didn’t think it would trigger so many memories. I’ll try to cook a veggie adobo in the near future and share my recipe here. Start with the usual garlic and onion and pieces of pork butt for flavor before you put in the veggies. The key is not to overcook the veggies and and use a wok. Add the sauce little by little.

  3. GladysN January 26, 2012 at 7:55 pm #

    this post made me ridiculously hungry, fritzie! yes, i second joanne — i’d like the recipe for veggie style adobo too! also, how many pounds of pork spare ribs do you usually cook up and how much 1:1 soy sauce & vinegar do you use per pound? my mom usually cooks adobo with either a pork-and-chicken combo or beef spare ribs. i agree, braising (cooking on simmer for a very long time) is the way to go! melts in your mouth…

    • Fritzie January 29, 2012 at 7:31 am #

      I’ll post a recipe in the near future. Two pounds of pork spare ribs and the oyster sauce is included to one part of the soy sauce otherwise it would be too salty. I found that when cooking chicken and spare ribs they have some water content on them so I never had to add water. yes, braising is the key! I usually cook it first on high and once it starts to boil I turn down the heat. I love those combo types too, especially the pork and chicken. I never had beef adobo!

  4. dorothysantos January 27, 2012 at 7:13 pm #

    Great post, indeed, Fritzie! I used to have an intimate relationship with pork (no, not in a fetish or perverse way) but I think you know what I mean. I LOVED pork or chicken adobo growing up. However, for the past couple of years, I’ve been a vegetarian (SOMETIMES I succomb to meat at family parties or outings with JRo since she claims that pork is a veggie). I have had No Worries vegan adobo! YUMMY! It really is about the sauce. Or, using jackfruit to mimic and create the texture of chicken (trust me, it works, I’ve made BBQ meatless chicken tacos using jackfruit). 🙂

    • Fritzie January 29, 2012 at 7:34 am #

      Thanks Dorothy! Haha, I have an intimate relationship with pork too but I think more beef than pork. You’ll have to make me a vegan/vegetarian adobo or take me to that place! Would love to try it.

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