LATOK KALAN-AN

FRIED AND “ADOBOED” PORK | LATOK KALAN-AN by Julius D. Mariveles | WITH A POCKET REVIEW by Hannah A. Papasin

Here comes the latok again.

We have a new pork dish, a twist on the classic Filipino adobo with a variation in the cooking process.

This is different from the fried adobo – which is pork cooked adobo style then fried.

Rather, the process is reversed.  The pork belly is fried first in its own fat which is then discarded before it is cooked in vinegar, soy sauce and all the classic ingredients in adobo.

Here’s the ingredients:

One kilo pork belly
Two onions, diced
Two garlic cloves, minced
Barbecue sauce (preferably Racks)
Fresh peppers (paitan)
Ginger, minced
Bay leaves
Soy sauce
Vinegar

Cut pork belly into two-inch cubes.  Boil in a pan until fat oozes out.  Crisp pork slices in own fat.  This is dangerous work.  The chances of being injured with boiling oil is high in this part so keep the frying pan covered.

Once fried to golden-brown perfection, discard the oil, leave just a little for the saute.

Add the onions, ginger and garlic and bay leaves and soy sauce.  Add water and boil the pork some more.

Add the vinegar when the water has boiled and continue boiling until the liquid has reduced to the consistency of a sauce.

Serve hot and enjoy.

FRIED TO GOLDEN BROWN PERFECTION THEN COOKED ADOBO STYLE | Photo by Julius D. Mariveles

POCKET REVIEW by Hannah A. Papasin

It’s a heart attack on a plate.

However, since we are firm believers of living life dangerously, it won’t exactly hurt if we indulge ourselves once in a little while with life’s (guilty) pleasures.

It’s sinful, rich, decadent and (insert synonym for “sinful” here).

It sure as hell ain’t healthy but dang, is it really delicious.

Bacolod Spice managed to cook the pork belly with a meat-off-the-bone tenderness, which unfortunately cannot be said of the pork dishes in certain restaurants with meat sooo tough, you need a hacksaw to cut it through.  I guess that accounts for the silky-sexiness of the pork slice that went to my plate.

The dish itself is a perfect blend of sourness, sweetness and heat.  The sourness must have come from the vinegar, while the sweetness came from the barbecue sauce that Bacolod Spice allowed to reduce.  The heat is tolerable, not the kind that would kill the taste buds with one bite.

All in all it’s a bee-yuh-tee-ful dish.

Just don’t eat it every day.

Unless of course you want to have a coronary before the month ends.

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About Hannah|JuliusMariveles

English instructor and broadcast journalist

Discussion

2 thoughts on “FRIED AND “ADOBOED” PORK | LATOK KALAN-AN by Julius D. Mariveles | WITH A POCKET REVIEW by Hannah A. Papasin

  1. You discarded the rendered pork fat??? Why? Why? Three million and twenty four cold rice grains are crying for the missed chance to be merrily fried in that lovely rendered magic porcine liquid.

    Posted by lee | December 3, 2011, 2:08 pm

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