Adobong Puso ng Saging, Banana Blossom Adobo
Adobong Puso ng Saging, Banana Blossom Adobo. The first time I had Adobong Puso ng Saging was from a dinner with our crew on a work project assignment. One of our technicians brought several banana blossom or bud back from a break.
I asked what shall we cook out of those several banana blossoms. Most of the guys really do not know any other cooking method except Adobo. Adobong Puso ng Saging we had it was delicious, very Pinoy and it literally cost nothing.
Except this Adobong Puso ng Saging, all I could thick of for banana blossoms is to cook it ginataan style. In fact I have cooked and posted several banana blossoms, just click the link list below to check the recipes.
Today I want to share my version of Adobong Puso ng Saging, Banana Blossom Adobo. For this recipe I opted to buy the whole banana buds instead buying the grated banana blossom which are always available in any public wet markets or any supermarket.
I though it will be more authentic if the shredded banana blossoms were shredded randomly at different sizes. For this recipe I used 2 banana buds that I bought from the supermarket. Usually Adobong Puso ng Saging, Banana Blossom Adobo are cooked without meat vegetarian style or some topped with Fried Dilis.
I wanted to make the best Adobong Puso ng Saging, Banana Blossom Adobo so I chose to use pork for the meat ingredients. Using pork did make the difference, not unless you do not like pork then you could cook the recipe without the meat.
Here is the recipe of my version of Adobong Puso ng Saging, Banana Blossom Adobo , enjoy.
2 pieces banana blossoms, trimmed, shredded or sliced thinly
300 grams pork belly, parboiled, cut into small cubes,
1 head garlic, crushed, peeled, coarsely chopped
3 medium size onions, peeled, chopped
1/4 cup fish sauce
2-3 siling labuyo, chopped
1/2 tsp. crushed peppercorns
3-4 pieces bay leaf
3-4 tbsp. sinigang mix.
In a wok sauté the garlic and onion until fragrant. Add in the shredded banana blossoms, siling labuyo, crushed peppercorns, bay leaf, fish sauce and sinigang. Stir cook for 2-3 minutes, drizzle some cooking oil. Pour in about 2 to 2 1/2 cups of water. Bring to a boil and simmer for 20 to 25 minutes or until most of the liquid has evaporated at low to medium heat stirring occasionally. Season with salt to taste if required. Serve with a lot of rice.
See other related Vegetable Adobo Recipes;