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TEXT AND INTERVIEW
KISSA CASTAÑEDA
PHOTOGRAPHY
SONNY THAKUR
eat&drink
ADOBO FLAKES
WITH GRILLED
LONGANISA
For the adobo:
500g pork pigue
1kg chicken
1/2 cup soy sauce
1/2 cup
sukang tuba
(vinegar)
2 cups chicken broth
10g garlic
15g onions
2g bay leaf
3g peppercorn
1/3 cup rum
For plating:
10g spring onion
20g
kesong puti
Procedure:
1.
Heat pot with oil and sauté
garlic and onions until translucent.
2.
Add pork and chicken. Pan sear
it a bit and then deglaze with rum.
3.
Add peppercorns, bay leaf and
soy sauce and stir well.
4.
Add in
sukang tuba
and leave it
be until it boils.
5.
Once your vinegar has boiled,
stir the
adobo
and lower heat.
Simmer until the meat is tender.
6.
Remove meat from pot. Set
the sauce aside.
7.
Separate chicken and pork
meat using your fingers to
create strands.
8.
Heat a pan with oil and
sauté your
adobo
strands until
crispy.
9.
Get your sauce and simmer
it some more until it thickens.
Add salt and pepper to taste.
10.
Place
longanisa
on skewers
and grill over charcoal until it
fully cooks.
11.
Roughly chop and sprinkle
on top.
To serve your
adobo
flakes,
place it on semi deep plate
(so it holds the sauce in when
your guests pour it over
their
adobo
flakes) and top
with your stripped
longanisa
,
crumbled
kesong puti
and
spring onions. Serve sauce
separately so the flakes don’t
get too wet.
Inside
Sarsa
