ADOBO PINAKBET

INGREDIENTS:
FRIED ADOBO:
kilo skin-on sliced liempo (pork belly)
500 ml. water
30 ml. palm or soya oil
6 cloves crushed garlic
2 grams salt
1 gram ground black pepper
10 ml. soy sauce
8 ml. cane vinegar
PINAKBET:
6 cloves crushed garlic
1 large sliced tomato
1 large sliced onion
modest sized cubed calabasa (yellow squash)
6 pieces okra sliced
2 large sliced talong (eggplant)
1 medium sliced ampalaya (bitter gourd or bitter melon)
30 grams bagoong alamang (shrimp paste)
15 ml. water
PROCEDURES:
I. Adobo:
1.

In a suitable frying pan add in water and boil to desired tenderness

sliced liempo. When done scoop out, set aside and discard water.

2.

In the same pan, heat oil. Add in garlic-toss a bit.

3.

Pour in boiled liempo and fry together with garlic for 1 minute.

4. Add in salt, soy sauce and vinegar. Continue tumbling until almost all liquid are
absorbed by the meat OR
sauce in pan becomes oily.
5.

Scoop cooked meat. Set aside.

II. Pinakbet:
1.

In the same pan with left-over Adobo oil, pour in crushed garlic toss a bit.

2.

Add in tomato and onion tumble for 30 seconds.

3.Pour in calabasa, ampalaya, okra, bagoong alamang and water .

Let boil while tumbling constantly for 2 minutes.
Add in talong and simmer for another 30 seconds or until calabasa is done.
III. FINAL ADO-BET:
In suitable plate, pour in Pinakbet and top with Fried Adobo.
Witness the smile and satisfaction spelled by the faces of your loved ones
as they bond together over sumptuous 2 dishes combined into 1.