Plate of pork

What I thought was going to be a quick cooking session turned out to be a drag — and used a lot of kitchen paper.

But it ended well. I marinated the pork in soy sauce and worcestershire sauce, and sprinkled in some rosemary. Very good! But I wish I had soaked it in the marinade longer for an even flavoring…

Pork

Liking adobo sweet and dark

In hopes of replicating a caramelized version of the unofficial national food of the Philippines — adobo — I spent about two hours cooking this on Wednesday night.

Sweet adobo

It’s adobo, alright, but not caramelized. And it’s too dark brown — some parts are even black — but that’s just a sign of how savory it is. I also added a bit of honey to this; it made a slight difference, but just slight.

Three days later, the dish is still unfinished. It’s so flavorful that one meat cube requires about a cup of rice to enjoy. And every heating of the thing just makes it better than ever, like wine over time.

I’ll try doing this again, but with better ingredient proportions — and perhaps with pineapples.