Michelle’s Family Recipes for Filipino Sour Soup and Adobo

Mama’s Adobo

Serves 6 ⋅ Prep time half-hour ⋅ Prepare dinner time 2 1/2 hours

Elements

• 2 ½ lbs. boneless pork shoulder, lower into 1-inch cubes
• 2 to three cups water
• ½ cup darkish soy sauce (or substitute 1 cup soy sauce or mild soy sauce)
• ½ cup cane vinegar (or substitute white vinegar)
• 1 tbs. complete black peppercorns
• 2 bay leaves
• 6 crushed garlic cloves

Instructions

1. Put the pork shoulder in a 6-quart pot and add simply sufficient water to cowl. Over excessive warmth, convey to a boil, then cut back to a simmer.
2. Simmer the meat for 10 minutes, skimming off any foam that rises to the floor. Then, add the darkish soy sauce, cane vinegar, black peppercorns, bay leaves, and garlic.
3. Proceed to simmer for 2 hours, or till meat is tender. (Examine the pot often to ensure the meat is roofed with liquid; add extra water if the extent is low.)
4. As soon as the meat is tender, season to style with extra soy sauce and cane vinegar. Serve over rice and a facet of your most well-liked veggie.

Sinigang (Bitter Soup)

Serves 6 to eight ⋅ Prep time 45 minutes ⋅ Prepare dinner time 3 hours

Elements

• 12 cups water
• 1 lb. pork neck or shoulder bones (discovered at most Asian shops or ask your native butcher)
• 1 onion, peeled and roughly sliced into wedges
• 2 Roma tomatoes, quartered
• 2 ½ lbs. boneless pork shoulder, lower into 1-inch cubes
• 1 or 2 sinigang taste packets (discovered at most Asian markets and a few specialty grocery shops)
• 6 child bok choy, root ends trimmed (or substitute 1 bok choy head, root finish trimmed and stem and leaves separated)
• 2 lengthy Asian eggplants, lower on the bias into 1-inch broad items (or substitute bulb eggplant lower into 1-inch cubes)
• 6 inches of daikon radish lower into 1-inch cubes (or substitute pink radishes lower into ¼-inch slices)
• ¼ lb. lengthy inexperienced beans, lower into 2-inch items (or substitute string beans)

Instructions

1. In a big soup pot, add water and pork bones. Convey to a speedy boil over excessive warmth, then cut back to a simmer.
2. Simmer broth for half-hour, skimming off any foam that rises to the floor.
3. Add onions and tomatoes and simmer for a further half-hour.
4. Take away pork bones from the broth and add cubed pork shoulder. Simmer for a further 10 minutes, and skim off any foam that rises to the floor.
5. Add sinigang taste packets to style and let meat simmer for a further 1 1/2 hours, or till virtually fork-tender.
6. Add child bok choy (if utilizing common bok choy, add solely stems at this level), eggplant, daikon, and lengthy inexperienced beans. Simmer greens for 20 minutes. If utilizing common bok choy, add the leaves and simmer till meat is fork-tender.
7. Get pleasure from over steamed rice or by itself.