Tabemashou!

JM and I haven’t cooked adobo on our own yet. Until tonight, that is. So that we could have something substantial to eat for lunch in the office tomorrow. (Thank God for a nice office pantry!)

Anyhow, this is the adobo recipe we followed — sort of. We didn’t have laurel leaves so we just sort of followed it. Also, we didn’t separate the sauce from the adobo. We removed the marinade after making the meat tender in it but after frying the pork we poured all the sauce in the pan and let it ‘dry up’ or ‘reduce’ — I am not sure what the proper term is but what happened is that in the end there was less sauce.

We had to add more pepper because we used crushed pepper. That was all we had in stock. We added it in while waiting for it to dry up a little.

Some pictures of the cooking experiment:

And this is the finished product!

As of the time I am writing this post, it’s more like the dry adobo JM likes. I prefer it a bit soupy to be honest but this works too! And we tasted it earlier. I could say it was Nami*!!!

*Nami = my bastardized word for “Yummy!”

Yes, it is becoming a habit. Before I leave the house I check my mail.

This is what having internet at home does to me.