The Phillipine Department of Trade and Industry DTI, has announced their initiative to standardize the technique in cooking a few of our popular local dishes like the adobo, sinigang, sisig and even lechon.
My friend Tess, a great culinary affecionado wondered when she learned about it. She post this initiative on our chat group. My offhand reaction was : “why? Just like beauty being in the eyes of the beholder, food is in the taste buds of the eater.”
On the flip side, another friend and neighbor, Mely says it is good so we won’t depart from the original recipe our grandmothers taught us. “We are losing the authetic recipies”, she says further: “for instance, when we say kare kare, surely we mean oxtail and tripe. But nowadays some are making veggie kare kare, some use shrimp or chicken”. She has a point here.
The DTI announced that their aim is to come up with a cooking technique and tag it as the authentic Philippine adobo. Since the recipe varies in every region and in every household; anything done differently is a variation.
Every household has their way of cooking traditional dishes; not only here in the Philippines but the world over. Take the Spanish paella, a specialty dish often cooked at home; did you know that the authentic one doesn’t use chorizo? Yet here we can’t seem to make paella without it like it is a major ingredient.
What happened to the all Anerican hamburger? The original consists only of the meat putty with mustard and slices of cheddar inside a bun. Slices of onions, lettuce and tomato were then considered optional. Nowadays however, they come ridiculously tall, one could no longer hold it up to bite due to a lot of trimmings. The more trimmings seems more interesting and yummy.
With the passing of time, variantions often evolve in a recipe. Sometimes people want change; sometimes it depends on the availability of the ingredients or what a household can afford.
I’m not a professional chef but I love to cook and bake. Baking cakes I learned from my Mama and Feista dishes like caldereta, asado, embotido, mechado, menudo, etc., I learned from my mother-in-law just the way my husband likes them.
This is my triple-cook adobo technique which may be considered a variation but I believe to be authentic:
Pork cubes are first browned in little oil to keep their juices intact. Add cooking wine, garlic, banana blossoms, cinammon bark, star anise, pepper corns and bay leaves.
In recent years I added chopped fresh oregano and pandan leaf to enhance the taste and vanish the gamey flavor of pork.
When pork cubes browned a bit, add in the vinegar, soy sauce and some water. Simmer until pork is tender.
In another skillet, heat oil and fry the drained pork cubes until they brown some more and release most of the fat resulting to a better color and are crispy on the edges. See how the finished product look like in the photo. The remaining juice from the skillet maybe thickened with cornstartch for gravy. Though some of us like the adobo with a little soup to top over rice.
