Crispy Tuyong Pork Adobo

The classic adobo dish – easy to make, flavor packed, tender-meaty and crunchy at the same time.

1 kilo pork adobo cut (preferably with some fat)

1 whole garlic, crushed and chopped

¼ cup vinegar

½ to 1 tablespoon rock salt (preferably) or iodized salt

½ cup water

¼ cup cooking oil

1 teaspoon vetsin (optional)

HOW TO PREPARE:

1. Put first 5 ingredients in a thick iron pan (do not use a non-stick iron pan). Let boil over high heat. Stir, then lower fire and let simmer (about 30 to 45 minutes). Cover until pork becomes tender.

2. Uncover and let sauce dry. Scrape the reddish brown “residue” on your pan (this will turn out to be the yummiest part of all!), then stir the meat.

3. Pour the oil, then brown the meat slightly. Add the vetsin and stir. You can take out the meaty part and let the fat/skin fry until crisp. Serve

Serving hints: Get creative and try to serve with atchara, boiled talong dipped in vinegar with crushed garlic. You can also serve with ensalada (a healthy mix of tomato wedges, chopped onions, and salted egg mixed in vinegar and some water plus a spoonful of sugar). For a quick fix, you can just add tomato wedges mixed in bagoong.