An ode to adobo

One of the downsides of moving out on your own means you just don't eat your parents' cooking as often. I went to the Grand Phillipine Fiesta last weekend specifically to eat, but I had to leave early because I had to be at a convention. Sure, I ate heaps, but it wasn't enough! I tasted barbecue pork on skewers in my daydreams for the entire week, and by Friday I knew I had to make pork adobo or else.

Pork adobo is... where to start? It's not the national dish of the Philippines, but it's certainly a flagship dish. Because the cooking base is vinegar, it's hard to describe the taste or compare it to any other dish. But mention pork adobo to anyone who's had it and they'll melt into a puddle before you. It's the ultimate year-round comfort food. It's also fairly cheap, easy to prepare and can be left largely unattended while cooking, which are three pluses for almost anyone!

I discovered the Pinoy Cook blog a while ago and although I've used the odd recipe or two, it hasn't been regular reading (until now). I gave the pork and mushrooms adobo recipe a whirl this time, and while my dark soy sauce must have been darker than most, it tasted absolutely wonderful. The best part is that we have leftovers, and they'll taste even better tomorrow night.