‘Adobong Bisaya’ or ‘Adobong Binisaya’ as we like to call it, (my father side’s family hails from Leyte) is an absolute must for every celebration. We use ‘Bahalina’ or ‘Tuba’ (coconut wine) for this dish. Nowadays, we request my sister to cook it especially during birthdays because she makes almost the same version as our mother’s (she hails from Bulacan, but is a great cook!).
Going back to our mother’s version, she marinates the meat overnight and does ‘sangkutsa’ or parboils the meat in low fire to ‘extract’ the fats and juices. The extracted fats and juices are also what you use to saute the meat for extra flavor!
Oh, and once the meat is plated, it is our guilty pleasure to saute (more) minced garlic to the remaining sauce and add cooked rice to make ‘sinangag’ or garlic fried rice. Plus, we take it with ‘patis na may labuyo’ (fish sauce with sliced red chili) dip. Boiled eggs and quartered potatoes are added as bonus too.
Happy childhood memories with every bite! Or to some, heart-attack-waiting-to-happen, cholesterol clog, etc. whatever you call it just eat in moderation. Enjoy!
1 kilo pork
1 onion, sliced
1 head of garlic, (cut in half and have some minced and some crushed)
‘Bahalina’ or ‘Tuba’
3pcs. bay leaf
– In a bowl, mix the coconut wine, salt, peppercorns and minced garlic
– Add in the pork and marinate for at least one hour
– In a large pan, heat oil and saute onions and crushed garlic
– Add in the pork along with marinade, add torn bay leaves, let simmer and cook until meat is brown
– You may use chicken or a combination of pork and chicken
– You may also use regular white vinegar if you can’t find ‘Bahalina’ or ‘Tuba’
– Marinate the meat overnight so that it becomes more tender and absorbs more flavor