#LengTanSpeaks: #LengCooks Pork Adobo ala Caviteño

My mother was born in Alangilan and raised in Lipa; both are beautiful cites in the province of Batangas. My father was born and raised in the proud city of Alfonso, Cavite.

I am half Batangueña and half Caviteña. This is probably why people don't piss me off. Haha! Kidding!

Cooking delectable dishes have always been part of my families from both sides.

My Lola Mila, Mama's mom, is where Mama and her sisters got their wicked cooking skills from. Mama, the eldest among six girls, can pretty much cook anything and everything and they all turn out fantastic. I honestly do not have a favorite dish of hers because they are all sooo good! But right now, I would say Sinaing na Tulingan sa Palayok is the meanest. Tita Gigi has inherited the infamous Hamondao recipe - a Laminero Christmas favorite! Tita Bong makes her staple spaghetti, Tita Ulen makes salads (or takes us Shakey's!), and Ninang Anie makes the best Molo Soup, Buko Pandan, and Leche Flan all in the whole of Lipa City, Batangas!

My Lola Lucing(+), Daddy's mom, was a wonderful cook and when she was still alive, the dishes she would prepare for us whenever we visit were simply remarkable. Her five daughers, daughters, Nanay Celing(+), Nanay Tisay(+), Tita Nena(+), Tita Baby, and Tabong(+); as well as her three sons, Tito Boy(+), Daddy, and Tito Ading all prepare delicious meals. Daddy makes a mean Bopis and Sisig!

With my parents', grandmas', aunts', and uncles' mad cooking skills, I have discovered I love cooking! And modesty aside, my dishes have turned out surprisingly more delicious than I expected! I guess I inherited the cooking gene!

Last night I decided to make Pork Adobo Caviteño style. The big difference is the pinapple, sugar, and laurel leaves.

Read on!

Ingredients:

4 cloves of garlic, minced
1 small onion, chopped
1kl pork, Adobo cut
3tbsp soy sauce
3tbsp vinegar
5tbsp oyster sauce
1 cup crushed pineapple (do not drain the can!)
5 laurel leaves
3tbsp muscovado sugar
1cup soaked tenga ng daga (also known as Cloud Ear mushroom, or Black Fungus Mushroom)
7 pieces whole peppercorn

Procedure:

Saute garlic and onion
Once the onion is translucent, add the pork. Stir and mix the pork with the garlic and onion until the pork is slightly cooked
While the pork is cooking, in a bowl, combine the soy sauce, vinegar, oyster sauce, crushed pineaple (with juice), laurel leaves, sugar, tenga ng daga (make sure to drain and slice!), and peppercorn. Mix them together.
Once the pork is brown, pour in the contents of the bowl and stir.
You may also add hard boiled chicken or quail eggs for the authentic Cavite experience!
Let it simmer for about 10-15 minutes. Then serve