Monday, April 12, 2010

Pork Adobo and Pancit

Blogging has made me step up my game when it comes to cooking. For the 2½ months I've been blogging, I haven't yet repeated a meal. Repeated side dishes and built upon similar concepts, yes, but never the same exact meal. What I'm trying to say is that you make me want to be a better man. For reals.

Today I was torn between brats and adobo. I had some brats in the fridge, but after scoping my sister using one of the rolls for a cold-cut sandwich, I decided to hoof it over to the market and pick out a picnic roast. I've never made adobo before, but the recipe seemed simple enough. I'm not big on chicken adobo, hence the pork roast.

Two hours later I had assembled a simple Filipino meal with pork adobo and pancit (rice not pictured). I only added chicken to the pancit 'cause Sister C has issues with shrimp. Like love/hate issues. The pancit wasn't anything special, but I enjoyed the adobo. I didn't trim as much of the fat off, so it turned out better than the country ribs I cooked a while back.

1 comment:

  1. Mmm, adobo.
    You should make extras, and bring them over to me. I welcome all sorts of food now.

    Word of the day is: reaph
    Reap with an h?