A taste probably only a few would like. Who wants sour food unless it’s Sinigang or a recipe intended to be sour. Adobong Baboy should be just palatable to the diner, not so sour, not so salty or sweet.
But pork is something that tastes good when sour like the Sinigang na Baboy. And don’t you know that one secret ingredient for the Cebu Lechon is Knorr Sinigang mix, according to one Lechon maker. The pork, especially the fat, tastes good when there’s some sourness in it, doesn’t it?
This style of cooking is more prominent in Cebu, which they call Humba. I remember one carenderia near my apartment who had this sour Humba that I would keep coming back for it.
It requires the vinegar and the water, and an hour or two boiling process. Here’s what I came up with.
- 1/4 kilo pork with fat
- 1 cup of vinegar
- 1/2 cup of Soy Sauce
- 1/2 cup of water
- 1 bulb onion
- 3 cloves garlic
- 1 tablespoon ground pepper
- A sprinkle of Ajino moto
- 3 stalks banana blossoms
- 1 tablespoon brown sugar or 1 tablespoon of honey
- 1/4 cup black beans
- Marinate the sliced pork with the soy sauce, vinegar, water, onions and garlic for 1 hour
- Put to boil for 1 hour in a low heat
- By this time the meat is already tender. Taste the sauce and see if you still want to add vinegar, just to suit your preference. Remember to add the vinegar gradually until it suits your tolerance for sourness.
When it’s already tender and poduces more saliva in your jaw when you taste the meat, then you achieve the ideal sour Adobong Baboy.
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