Comments on: Filipino Pork Adobo with a Twist http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist A collection of food photos focusing on our search of good eating everywhere. Tue, 07 Feb 2012 08:32:02 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: cham http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist/comment-page-1#comment-25477 cham Sat, 16 Jul 2011 04:50:32 +0000 http://www.spotsfordates.com/?p=517#comment-25477 wow! this well be interesting BTW benjo besides sauteing the garlic you can also try to cut some small strips of fat from the meat and saute it till it beacme crispy and releases its own oil. then separate the crispied fat to be mixed on your adobo later when its almost cook. the procedure are the same you just use the oil from the fat as your cooking oil rather than a regular oil added flavor guaranteed... wow! this well be interesting BTW benjo besides sauteing the garlic you can also try to cut some small strips of fat from the meat and saute it till it beacme crispy and releases its own oil. then separate the crispied fat to be mixed on your adobo later when its almost cook. the procedure are the same you just use the oil from the fat as your cooking oil rather than a regular oil added flavor guaranteed…

]]> By: PHYLTER This is adobo. Every man an island. http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist/comment-page-1#comment-19166 PHYLTER This is adobo. Every man an island. Wed, 02 Feb 2011 19:45:04 +0000 http://www.spotsfordates.com/?p=517#comment-19166 [...] SpotsForDates.com [where the featured pic came [...] [...] SpotsForDates.com [where the featured pic came [...]

]]> By: Benjo http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist/comment-page-1#comment-12422 Benjo Fri, 30 Apr 2010 06:03:57 +0000 http://www.spotsfordates.com/?p=517#comment-12422 I prefer sauteing the garlic, onions first. Then add the meat, brown it a bit, then add the pineapple juice or the souring agent first and let it simmer into the meat. Then add the soy sauce, laurel, whole black pepper corns and let simmer. If it gets to dry add a little bit of water, about half a cup or so. Let it cook for a while until the meat is nice and tender. I prefer sauteing the garlic, onions first. Then add the meat, brown it a bit, then add the pineapple juice or the souring agent first and let it simmer into the meat. Then add the soy sauce, laurel, whole black pepper corns and let simmer. If it gets to dry add a little bit of water, about half a cup or so. Let it cook for a while until the meat is nice and tender.

]]> By: Lando http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist/comment-page-1#comment-1599 Lando Wed, 12 Nov 2008 18:15:18 +0000 http://www.spotsfordates.com/?p=517#comment-1599 Hey Wiffy, For this recipe we used canned Dole Pineapple Juice. I'm sure using experimenting with other juice brands can add different touches to this recipe. Hey Wiffy,

For this recipe we used canned Dole Pineapple Juice. I’m sure using experimenting with other juice brands can add different touches to this recipe.

]]> By: noobcook http://www.spotsfordates.com/11/2008/recipes/filipino-pork-adobo-with-a-twist/comment-page-1#comment-1589 noobcook Wed, 12 Nov 2008 07:30:52 +0000 http://www.spotsfordates.com/?p=517#comment-1589 This is something I always wanted to learn... loved the tangyness of adobo pork. Thanks for sharing the recipe! btw, what type of pineapple juice do you use? This is something I always wanted to learn… loved the tangyness of adobo pork. Thanks for sharing the recipe! btw, what type of pineapple juice do you use?

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