This Bisayan dish is similar to the more well-known adobo, mostly because of the familiar combination of soy sauce, vinegar and garlic which form the heart of this dish’s tasty sauce. Here, there is a mixture between saltiness and sweetness thanks to the addition of brown sugar. The gently simmered pork knuckles readily absorb the sauce and transform into rich, moist chunks of meat that will melt in your mouth, with native mushrooms and banana blossoms to add to one incredible mouthful that will have you craving this Southern dish and its thick, rich sauce. Some people add a touch of pineapple juice to further add some sweetness to the balance. If you’re feeling traditional, you can also swap out the brown sugar for palm sugar instead, and throw in some tausi. It tastes better the longer it’s stored, and it doesn’t spoil easily, making it a perfect viand to prepare ahead of time and simply heat up for your convenience.
- 1kg pork knuckles, cleaned
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 20 whole peppercorns
- 1 head garlic, cracked
- 1/2 cup brown sugar
- 1-1/2 cups water
- 2 small packs of native mushrooms or tenga ng daga
- 2 small packs of banana blossoms
- 1/2 teaspoon salt
- 1/4 cup canola oil
- Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate.
- When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium high heat until golden brown.
- Remove and put aside until all pieces are done.
- In the same pan, put all the meat back and pour in all the marinade plus the water.
- Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the meat.
- After simmering for about 45 minutes, the sauce will noticeably start to thicken.
- Add salt and allow to simmer for another 10 to 15 minutes.
- In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.
- Once softened, add to the simmering pot of meat.
- Cook until the meat is tender and the sauce is thick.
Recipe Source here
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