Adobong Asparagus

Adobong Asparagus
Adobong Asparagus. Most of the time when we are overseas we are always on the lookout at the vegetable counters of supermarkets for type of vegetables that are appropriate to a Pinoy dish. And most of the time it is not available especially when you are on a place where there are not many Asian residents. We end up substituting our vegetable on our Pinoy dishes or recipe for something similar vegetable and try to innovate.

Asparagus Adobo

Below are some Pinoy dishes on the archives where the vegetable ingredients are substituted with similar or alternative vegetable.

Adobong Choy Sum
Adobong Bok Choy
Guinataang Baboy with Artichoke
Guinataang Mungo
Mung Bean Soup with Bacon and Pork Chicharon
Pork and Spinach in Coconut Milk
Ginisang Mushroom and Spinach
Ginisang Bok Choy
Sautéed Hairy Melon

Asparagus Adobo with Pork

These time I try to substitute my Adobong Kangkong with asparagus, asparagus is readily available and reasonable priced outside Manila or overseas. For this versin of Adobong Asparagus I added generous quantity of pork, for the reason that I wanted it especial. Now if you prefer it without the meat or with just enough to add flavour is fine, perhaps I could make another post of adobong asparagus without the pork. Here is the recipe of my Adobong Asparagus



2 bunch asparagus, trimmed, cut into 2” lengths, separate the stems
1/4 kilo pork belly, cut into strips
1/2 head garlic, crushed
1 small size onion, chopped
1/4 cup vinegar
1/4 cup soy sauce
1/2 tsp. peppercorns, crushed
cooking oil
salt to taste

Cooking procedure:

Adobong Asparagus - Cooking Procedure

In a wok, place the pork and add 1 cup of water bring to a boil and simmer for 10 to 15 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent, stir in the pork. Pour 1/2 cup of water and add in pepper, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in asparagus stems and simmer for 2 to 3 minutes, now add in the rest of the asparagus and continue to stir cook for another 2 to 3 minutes or until the vegetables are just cooked but firm. Correct saltiness if required. Serve hot with a lot of rice.


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