Meet Betty Ann: I am a New Jersey-based journalist, food writer and member of the International Association of Culinary Professionals (IACP). I'm a regular contributor to publications like Food Magazine (ABS-CBN Publishing), PositivelyFilipino.com, Sans Rival Magalogue (Rustan's Supermarket Inc.) and Homemade Quirk (Quirk Books, Philadelphia). I blog about Filipino & Asian homecooking and Philippine culinary travels on my site www.AsianInAmericamag.com.
Hometown: Tarlac City, Philippines
Currently In: New Jersey, USA
Website: Asian In America Mag
What Inspires You to Make Adobo?
The memory of my mom's homecooking and adobo she cooked every week when I was growing up inspired me to make adobo. She would cook a big pot each week and we could have it any time of the day if we wanted. Today, I have continued the tradition by cooking adobo weekly for my family.
What Makes Your Adobo Special?
The beauty of my adobo, like everyone's is in its simplicity. You only need a few basic ingredients to make it - vinegar, soy sauce, bay leaf, pepper and lots of garlic. Anywhere you travel in the world, you can easily whip up adobo because these ingredients are easy to buy. That's what makes adobo special -- it's easy to do.
Adobo Pork Tenderloin with Apples
A recipe made from memory the way mom used to – by Betty Ann Quirino
Serves 4
1 whole boneless pork tenderloin, approximately 2 pounds
2 Tablespoons vegetable oil
¼ cup soy sauce
½ cup vinegar
1 cup water
1 cup broth (canned or homemade)
5-6 cloves garlic, minced
2 pieces bay leaves
1 Tablespoon whole black peppercorns
1 teaspoon salt
1 teaspoon black pepper
1 whole apple ( any variety) peeled, cored and sliced in 1/8 inch wedges
Steamed jasmine white rice, for serving
Procedure:
1. Marinate the whole piece of pork tenderloin overnight with the following: vinegar, soy sauce, peppercorns, garlic, bay leaves, salt and pepper. Keep refrigerated till ready to use.
2. The next day, over medium high heat in a large skillet, add vegetable oil and pan-sear the pork tenderloin till all sides are brown. This should only take about 5 to 8 minutes.
3. Then add the water, broth, marinades and the rest of the ingredients, except the rice. Let the liquid boil, then lower the heat to a slow simmer. Continue simmering pork adobo for one hour over a low fire or till fork tender and cooked thoroughly.
4. At the last 15 minutes of cooking, while the pork tenderloin is simmering, add the apple slices. Cook the apple slices together with the adobo. The dish is done when the pork tenderloin is soft and tender when pierced.
6. Serve with steamed jasmine rice. Pour the adobo sauce and apples over the pork tenderloin.
COOK’S COMMENTS: Filipino adobo is cooked in different ways. You can also use different types of meats. I chose to use a whole pork tenderloin because it is leaner than other pork cuts.
TIPS: For leftovers, flake the pork tenderloin into little bits and deep fry in hot oil to make crisp Adobo Flakes. For these flakes, I pair it with garlic fried rice or Filipino Sinangag, which has been cooked in the same adobo pan drippings.
Special Memory of Adobo:
My mom sent me adobo when I was a freshman in college and staying at the dorm. The adobo 'care package' helped ease my homesickness and the stress of college life. Some college kids like to party to unwind. I needed my 'adobo fix'. Mom's adobo then was like a 'hug from home'.
I continued my mom's tradition of cooking adobo for my own family. I cook adobo every week. Right now, there's a large pyrex of it in my refrigerator. When my grown sons come home to visit, I serve them adobo. They like to eat it fried crisp poured on lots of rice. If there are leftovers, I cook 'adobo rice' the next day for brunch.
Where Do You Think Filipino Go in the Next Few Years:
I'm optimistic Filipino food is on its way to the mainstream, if it's not already there. The various influences in our culture like the Spanish, Chinese, American flavors are familiar to many nationalities. Thus, we have a lot of Filipino dishes to offer that are very popular. We just need to keep cooking and sharing it with those who've never tried it yet.
Would you like to be a part of Project:Adobo?
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