Nom Time – Cooking Adobo

The saying goes: “The way to a man’s heart is through his stomach.” … but it also applies for women, boys, girls, children… everyone. Who doesn’t like good food?

While he was visiting me in Malaysia two weeks ago, E took this to heart and said he wanted to cook dinner for my family. So we went…grocery shopping!

“I need this, and this, and this….”


It’s actually difficult to grocery shop in Malaysia because a lot of stuff that he gets from ‘Asian markets’ are not available in hypermarkets. We hunted really long for bayleaf, but couldn’t find it. D: We almost had another crisis because he couldn’t find some sort of milk (it’s called a different name in the US. See, I forgot it already.) but apparently we got the right one this time. It’s condensed milk.

The main dish for the night was, ofc, his Filipino specialty – pork adobo. Thick cut strips of pork belly needs to be boiled until soft and tender.

Then he added loads of soy sauce, vinegar and black pepper into the water. Apparently you have to add bayleaf as well but since we couldn’t find it…

The meat needs to be cooked again by pan frying on medium heat together with the garlic.

Imo, it tastes like the braised pork that my mum makes but she usually uses lean meat. Pork belly adds a nice touch of texture between lean and fat, but it was quite sour (maybe too much vinegar?). Still yummy nonetheless. And anyway, the cooking comes from the heart. 🙂

Did it win my parents over? Maybe. Plus brownie points 😛

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