4.06.2010

Coco Adobo

Adobo (Pork Stew) Filipino all-time favorite.
I am not really a fan of Adobo, or any dish with cubed pork/ beef meat (I prefer thin sliced meat) but I occasionally do eat, if I have no choice (either to cook another dish or settle). Of course, I have requests on how they should cook my Adobo, I like my aunt's Adobo. There's nothing really special about her Adobo, she even puts really cheap ingredients in, but she pressure cooks it and let it cook in its marinade, until dry, and then add up the same mix of sauce again. Today the Adobo was prepared with coco sugar instead of the regular sugar, or muscovado. We are testing if the taste will be altered when coco sugar is used instead of the regular sugar.
And the verdict, hmm, nothing has changed not even a slight taste of coconut, maybe even made it tastier?!
I don't know, reaction of the vinegar to the coco sugar? or maybe because of the way it was cooked. Okay I'll let you try this one and taste it yourself, be the judge but I say to you, it has still the same aroma of the garlic, uhmm, you can even taste it just by smelling. Hits your every senses.

Ingredients:
6 cloves garlic
1 tbsp oil
½ kilo Pork kasim (cubed)
4 tbsp soy sauce
2 tbsp red cane vinegar
½ cup water
3-4 tbsp coco sugar (according to your taste)
Freshly ground black pepper

Garnish:
Scrambled egg
Asparagus

Procedure:
1.       In medium heat, sauté garlic in oil.
2.       Sear pork in garlic oil.
3.       Add soy sauce and vinegar. Don’t mix. Let it boil first before covering.
4.       Check it from time to time.
5.       Once it dries up, add water and coco sugar.
6.       Cook until tender.
7.       Serve HOT with rice and scrambled egg.

Serves 3 to 4 persons. Okay unless you liked it--- will be for single serving only.

I don't know if the nutrition facts would still be the same added the cocosugar instead the sugar (regular) but if you want to know, here's the NF of the Pork Adobo:

NF credit: mydailyplate.com

I have to take note that adding vinegar to dishes lowers the Glycemic Index plus mixing high and low GI carbohydrates produces moderate GI values.

Adding coco sugar to your favorite dishes would make it even healthier, because it has more nutritious than that of the regular sugar.

Coco Adobo recipe by chef Chris, and cocosugar by SNMC inquire thru sweetnothingscorp@gmail.com

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3 comments:

Mochachocolata Rita said...

A very elegant looking adobo dish. Well done :)



Charlie Chan said...

Wow, mygoodness, Mochachocolata Rita! you're my idol and for you to say that, hmm it's my honor. Thanks!



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