Spicy Chipotle chile pork adobo the Philippine way
The weather after a rainy Christmas Eve has been beautiful but stormy. The other night I was listening to the winds sweeping around the house blowing anything loose around creating banging noises. The winds are cold but dressed in warm clothes a walk on the beach was fantastic! The sea is quite sheltered here but the waves had been building up and were quite impressive.
I think I have completely overindulged in food and wine over Christmas and I have a craving for healthy foods and exercise. Beach walks always makes me feel better but I also have a new favourite soup, I actually eat it for breakfast and I feel so much better for it. I have done this three mornings in a row and it makes me feel a lot less bloated and lighter. It is light, filling and delicious. It can of course be lunch or dinner as well and I have decided to exchange at least one meal/day with this soup for as long as I can eat it. I don’t usually eat soup for breakfast but now I love it.
Spicy rice noodle soup
preparation time 2 minutes
cooking time 8 minutes
- 4 dl or 2 cups of chicken broth
- 1 carrot
- 50 gr or 1.7 oz vermicelli rice noodles
- 2 tbsp sliced leek
- 1 tbsp hot sauce
- garnish, this could be tomato, sliced spring onion, fresh herbs, a little cooked turkey or ham as examples
Peel the carrot and cut julienne. Slice the leek. Heat the broth and add the carrot and the leek, add the hot sauce and boil for 3 minutes. Add the rice noodles (this is the kind that should boil for 5 minutes) and the soup is ready when the noodles are. If you have rice noodles that should just soak place them in the bowl and pour the hot soup over, eat when the noodles are soft.
Feeling better after my somewhat strange choice of breakfast I felt my foodie spirits lift and I was ready to cook a recipe I had seen that looked delicious.
The recipe is Adobong Tadyang, short ribs of beef cooked the Philippine way. Adobo is a Philippine dish and the basics is meat or seafood in a marinade of garlic, vinegar and soy sauce. The meat or seafood is then cooked in the marinade. I had never heard of this dish before and couldn’t wait to try it when I found a recipe on saveur.com that I couldn’t resist cooking. This was made of short ribs. Short ribs aren’t too easy to get a hold of here but I had some pork chops, off the bone, in the fridge and I thought this would be good as well. I made some changes to the recipe so here is my version.
Spicy pork adobo
preparation time 10 minutes
cooking time 1 ½ hours
- 800 gr or 28 oz of pork loin steaks
- oil to brown the meat
- 3 chipotle chiles
- 24 garlic cloves
- 4 fresh bayleaves
- 4 dl or 2 cups of chicken stock
- 4 dl or 2 cups of lightcoconut milk
- 1 ½ dl or 3/4 cup soy sauce
- 1 dl or ½ cup rice wine vinegar
- ½ dl or 1/4 cup fig vinegar
- 1 tsp fresh ground black pepper
- 1 handful of kale
- 200 gr or 7 oz sweetcorn
- 1/2 dl or 1/4 cup caster sugar
The many garlic cloves gives the dish a wonderful aroma.
Chipotles have an amazing smokiness about them and they have a heat that gives a nice kick. I used three of them and it gave the dish such a heat kick M said he felt chillified and had a nice red, warm glow on him! Perhaps two will be enough next time.
Peel the garlic cloves, give the chipotles a rough chop. Salt and pepper the pork whilst heating oil in a frying pan. Brown the pork chops and place in a pan with a lid. Add the garlic, bay leaves and chipotles. The chipotles will start giving off the smokiness as they heat up and it smells great.
Add the soy sauce, the vinegars, the chicken stock and the coconut milk and bring to a boil. Turn the heat down and let simmer under lid for an hour or until the meat is tender.
Rinse the kale and remove the stems. This was the last of the kale from the garden.
Remove the meat and keep it warm, add the sugar and reduce the sauce to half. When five minutes remain add the kale and the sweetcorn. Last add the meat and serve.
The recipe suggested rice to go with the adobo but the Swede (we are mad about potatoes) in me chose roasted potato wedges for extra texture.
Besides chillyfying M (a little entertaining) this dish is delicious. I did some research and there seem to be different variations but the base, garlic, soy sauce and vinegar is the same across. I did more sauce than the original recipe called for but I like plenty of it and what a delicious dish! Any left over sauce would be great the next day, just add some chicken if there is no meat left and you will have a quick and very flavoursome meal.