The Flavour Thesaurus
Filipino Adobo (Adobo baboy) - pork and garlic
Page 35
Cuisine: Asian | Course Type: Main Courses
Tags: braise pork braised pork adobo filipino
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friederike from Berlin,
It was very delicious, but it wasn't like I remembered. For a start, the sauce was very thin, and if we had reduced it to a nicer consistency, it would have been too little. I remember this dish of being a braise, actually like a Asian version of Coq au Vin (we usually had it with chicken, which would be Adobo manok). Either way, it was nice, but I will probably still try a few other recipes before I settle.
We only marinated it this morning, fearing that it would otherwise be too strong, and used six garlic cloves (four in the marinade, another two later on) instead of the whole bulb suggested - I still need to go to work tomorrow!
(edited 26th November 2015) (0) comment (0) useful
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