The Scent of Simmering Adobo

On a slow Monday like this, my work mode is easily interrupted by thoughts of Adobo. What Pinoy kitchen caper will be complete without this delicious dish? In fact, my little kitchen here has seen many Adobo days in the last 18 months. Although I did stop cooking the stuff for about 2 months when my recipe started becoming too salty for Mike’s and my own taste. Must be taste bud fatigue. It was devastating! How can I not be able to cook it properly? Anyhow, I cannot go on living without the dish. So mustering enough courage, I vowed to conquer my salty Adobo demons and doused the flames of self-doubt with a cup of water. Yes. Apparently, that’s all it takes to dilute the saltiness whilst maintaining enough liquid to simmer without burning. Silly me.
Pork Adobo with Common Sense
You’ll need

•  1/2 kilo pork belly (liempo), inch-thick cuts
• 1/4 cup soy sauce
• 4tbsps. vinegar
• loads of chopped garlic
• bay leaves
• ground pepper
• a cup of water

Mix all ingredients (except water) in a saucepan. Bring to a boil. Simmer for a few minutes. Add water, turn heat medium to low and then simmer for 30minutes or until meat is tender. Turn up the flame, add a little cooking oil to let the fat melt and make the meat slightly toasted. Serve with atchara (shredded papaya chutney).