Meet Joelen:
Joelen Tan is a Chicago area private caterer and former restaurant chef behind the 'What's Cookin, Chicago?' website. Joelen has been recognized in both local and national media and has worked with celebrity chefs including Rick Bayless, Spike Mendelsohn, and Marcela Valladolid. Since 2007, she has been teaching culinary classes, hosting culinary events in Chicagoland and does recipe development work with major food brands including Sara Lee, Pepperidge Farms, Campbell's, Kraft, Frito Lay and Starbucks to name a few.
Hometown: Chicago, IL
Website: What's Cookin' Chicago?
What inspires you to make adobo?
Adobo is one of those dishes that is ubiquitous in Filipino cuisine. Everyone has their own spin, technique or special way of making it and for me, it's my absolute favorite comfort food.
What makes your adobo special?
My Tropical Adobo is special because I wanted to offset the traditional savory flavors of garlic, onion, soy sauce and vinegar with a touch of sweetness... by incorporating crushed pineapple.
Joelen's Recipe:
2-3 tablespoons vegetable oil
4-6 cloves garlic, minced
1 large yellow onion, diced
2 pounds pork butt or pork belly, cut into 2 inch pieces
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1-2 bay leaves
2/3 cup white distilled vinegar or rice vinegar
1/3 cup soy sauce
1. In large pot or dutch oven, heat pan with vegetable oil.
2. Add garlic and onions, cooking until softened.
3. Add pork to the pot, along with garlic powder, salt, pepper, bay leaves, vinegar and soy sauce. Stir and allow to cook over medium high heat for 15 minutes.
4. Stir in crushed pineapple; reduce the heat to low and simmer, covered for 20 minutes.
5. Serve over hot steamed rice, preferable Jasmine.
What is a special memory about your adobo or someone else's adobo?
There's something about the way my mom makes adobo and I'll never figure what she does to make it so good. Even when I watch her make it, she just has a special touch to get everything just right - all without the use of measuring devices. She truly cooks with her soul, adding in her love in cooking with every bite.
Would you like to be a part of Project:Adobo?
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