At Home With MrsC

Raising a family, making a home.

Pork Adobo

Recipe: White Adobo

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Fact: Meal planning ain’t easy!

Call me spoiled, but I’m not the type who can eat the same food three meals straight. I know some people cook a big batch of something, then that will be lunch and dinner today, and lunch again tomorrow. That just won’t work for me. It’s a good thing that I’m the one in charge of food at home.

I really make an effort to plan our meals out at the start of the week because it makes life so much easier. I know what I need to get when I visit the supermarket, and I am able to make the most out of whatever space I have in our small refrigerator and freezer.

White Adobo
Adobo, but not the usual.

Because I like variety in my meals, I make sure that I have small portions of food ready in the fridge in case my plan for lunch and dinner doesn’t work out. Like today. Adobo saved me again today. I was going to cook something new but I wasn’t able to thaw the meat in time. So leftover adobo it was.

I like adobo because it doesn’t spoil easily, and it actually gets better the longer it stays in the fridge. It’s great for last minute lunchbox packing, too, on mornings when I don’t wake up early enough to cook.

I already shared my chicken adobo recipe before, which has quickly become a family favorite. Last night, I decided to change things up a bit with a version that doesn’t call for soy sauce based on an Adobong Puti recipe by Nancy Reyes-Lumen that I found in The Adobo Book.

White Adobo
Adobo, but not the usual.
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Ingredients
  1. 500g pork adobo cut
  2. 250g pork cubes
  3. 1 cup white vinegar
  4. 2.5 cups water
  5. 3 tsp rock salt
  6. 1 tbsp whole peppercorns
  7. 1 head of garlic, split into cloves and crushed with the skin on
  8. 4 bay leaves
  9. 4 tsp brown sugar
Instructions
  1. Place all ingredients in a pot and bring to a boil, then lower the heat and continue to simmer, covered.
  2. Cook until pork is tender, about 45 minutes to an hour, and the smell of the vinegar has mellowed.
Notes
  1. Best served the next day. Have extra rice ready!
Adapted from Adobong Puti na Pata by Nancy Reyes-Lumen
Adapted from Adobong Puti na Pata by Nancy Reyes-Lumen
At Home With MrsC https://blissbysam.com/

It was interesting. It tasted like regular adobo but not quite. I like the simplicity of this version, and I think that it’s a nice change to the soy sauce-flavored kind without veering too far away from the adobo that we know and love.

We’ve had this twice now, and it does taste better the following day like the recipe promises. Give the dish a try and tell me what you think!

Fabulous Freezer Meals

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I try to stay away from Pinterest as much as I can. That’s because whenever I’m on I tend to lose huge chunks of my day that could have otherwise been used for more productive things, like work and sleep. When I once in a while allow myself to indulge in an hour or two (or three) of mind-numbing pinning, I usually look for crochet-related pins, recipes, and travel ideas. Now that I think about it, I’ve never actually tried anything I’ve pinned except for a Martha Stewart Tres Leches Cake recipe. And the freezer meals came into my life.

Tres Leches Cake. If you like to bake, you should try making this!

Lately I’ve been obsessed with finding recipes that I can prepare for my son’s daily packed lunch for school. It was while searching for make ahead meals that I stumbled upon this treasure trove of prepare and freeze meals! I re-pinned my favorites, and this week I started on my fabulous freezer meal journey.

Instagrammed!
Instagrammed!

Sitting in my freezer right now are these three bags of yumminess. The first is a Rosemary Chicken recipe I found while re-reading my 2012 June Yummy Magazine. I whipped up a whole batch, then froze half and left half to continue marinading overnight in the fridge. This is what I cooked today for my kiddo’s lunch, and it smelled and tasted really good. I made very slight changes to the original recipe, and you guys will learn all about it when I launch my brand-spanking new blog feature very, very soon. Exciting!

Rosemary Chicken
Rosemary Chicken

I also tried out a Pork Adobo recipe that I found in a Filipino food blog called KainPinoy. I’m a bit intimidated by adobo because my mom’s is really unbelievable. It’s so good that some of our friends have started calling it Epic Adobo. But anyway, I decided to give it a shot, and I’m scheduled to cook this on Monday morning.

Pork Adobo
Pork Adobo

The last freezer bag holds a family Beef Tapa recipe that I am making for the first time ever. I really hope it comes out good. Pressure!!!

Beef Tapa
Beef Tapa

My freezer food research has taught me that the best and most space-saving way to keep all these make ahead meals is to place them in zip top bags, squeeze out all the air, lay the meat flat so that the marinade is evenly distributed, and freeze it this way, stacked one on top of the other on a baking sheet or tray. Once everything is frozen, you can then place them in your freezer like books on a shelf. It’s all amazingly compact and organized! Don’t forget to label your bags with the food name and the date that you froze them. Oh, and make your life easier by writing on the bags before you put stuff in them. 😉

I’ll be sharing more freezer meals with you from here on out. And that’s only one part of the fun new things that are coming to this blog, so I really do hope that you guys stick around!

What are your favorite prepare and freeze recipes? I’d love for you to share them with me so I can try to make them too!

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