How to cook Adobo pinauga style
I don’t claim to be a great cook. I just cook because I like to eat and because I don’t want to feed my kids the frozen stuff. So bear with me as I share with you my limited recipes and cooking abilities.
The adobo pinauga style is the dry kind of adobo is another really easy adobo recipe. Similar to the original, it just takes a bit longer to dry out the sauce and let it all soak into the meat. The best part are the little bits that are left at the bottom of the pan!
Ingredients
Pork cut into squares (fatty ones work really well)
Chicken pieces
1 cup vinegar
4 cloves garlic
1 bay leaf
Salt and pepper
Put it all into a pan to boil. Once boiling, turn down to simmer stirring occasionally. Cook through until sauce dries out and meat gets tender. Stir occasionally to make sure it doesn’t burn.
Serve with rice and mongo.
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August 23rd, 2010 at 11:09 am
Hi, I’m also from Cebu — so I like “pinauga” — but I have a question… you adobo (normal) has one cup vinegar, 1 cup soy sauce, and 1 cup water. But your pinauga has only one cup vinegar (no soy sauce, no water). Vinegar only — won’t it come out sour?
August 23rd, 2010 at 12:43 pm
Hi Peggy,
This is a recipe that my tita gave me and it seems to work. I was also pretty skeptical about the vinegar only version. What’s a bit tough to do with family recipes is that it’s all based on “a little of this” and “a little of that” and adjustments all over. Give it a try and see how it goes