Serving
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Pork & Opo Adobo
Philippine    
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
1-1/4 hr  
Yes
Simple to make, this is an excellent, flavorful light stew for warmer seasons - served with steamed Jasmine rice. "Opo squash" is called Upo in the Philippines where it is very popular - and it's a gourd, not a squash, regardless of what it's called at your local market.






12
9
1-1/4
7
2
1
------
2
3
1/3
1/4
3/4
------
1-1/2
oz
oz
#
oz
cl

---
T
T
t
t
c
---
T
Pork, lean
Tomatoes
Opo Gourd (1)
Onion
Garlic
Bay Leaf
-- Sauce
Vinegar (2)
Fish Sauce (3)  
Salt
Pepper, black
Water
---------
Oil
Prep   -   (20 min)
  1. Cut PORK into chunks about 1 inches on a side and 1/2 inch thick, or as desired.
  2. Scald TOMATOES one minute in boiling water. Quench in cold waater, peel and and cut into chunks of size similar to the Pork.
  3. Peel OPO and slice about 3/8 inch thick and cut into chunks of similar size to the Pork.
  4. Quarter ONION lengthwise and slice thin crosswise.
  5. Crush GARLIC and chop small.
  6. Mix all Sauce items.
Run   -   (55 min)
  1. In a wok or spacious sauté pan, heat Oil over fairly high heat. Stir in Garlic, Bay Leaf and Pork. Fry stirring until pork has completely lost its raw color.
  2. Stir in Onions and Tomatoes. Fry stirring until the tomatoes are very soft and nearly all liquid has evaporated.
  3. Stir in all Sauce items and bring to a simmer. Cover and simmer until Pork is tender, about 30 minutes. Adjust liquid as needed.
  4. Stir in Opo and simmer until tender (about 10 minutes. It is done when it is translucent all the way through.
  5. Serve hot with steamed Jasmine rice.
NOTES:
  1. Opo Gourd:   Sold as "Opo Squash", these are very common in produce markets here in Southern California. For details see our Bottle Gourd page.
  2. Vinegar:   Preferably use a high quality Philippine cane, palm or coconut vinegar. Lacking those, rice vinegar can be used. For details see our Sours page.
  3. Fish Sauce:   This is an essential ingredient for almost all Southeast Asian cooking. For details see our Fish Sauce - Introduction Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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