A Different Kind of Adobo

2 months ago


Adobong Puti sa Halaan

Makes 6-8 servings

1 kilo pork liempo, cut into cubes (adobo cut)

2 kalamansi, squeezed

3/4 Tbsp rock salt

1/2 Tbsp black peppercorns, crushed

5 cloves garlic, pounded with the peel

1/2 kilo clams, rinsed

2 cups water

1/4-1/3 cup cooking oil

1/4 cup Datu Puti vinegar

2 cups clam broth

1 bay leaf

1/2 tsp rock salt

1/2 tsp black peppercorns

3 finger chili (siling pangsigang)

2 Tbsps fried chopped garlic for topping

  1. In a bowl, put pork cubes. Add kalamansi juice, rock salt, crushed black peppercorns, and garlic. Mash marinade into the pork with your hands until salt almost melts into the meat. Marinate meat for 15-20 minutes.
  2. Meanwhile, cook fresh clams in water by boiling for 3-4 minutes until shells open. Turn off heat and reserve clam broth and shells.
  3. Heat cooking oil in a frying pan over medium heat. Pan fry pork cubes until lightly golden on two sides (do not brown!). Reserve garlic from the marinade, leaving the peel.
  4. Transfer fried pork cubes to a medium pot. Add Datu Puti vinegar, clam broth, bay leaf, rock salt, black peppercorns and garlic from the marinade. Bring mixture to a boil, cover pot, and then simmer for at least an hour.
  5. When pork is fork tender, add the clams and finger chili. Simmer for another 3-4 minutes. Taste and correct seasoning. Turn off heat. Top with fried garlic before serving.

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