Cycle 4 – Item 279
11 (Fri) October 2013
Pork Mushroom Adobo
-Oksu, Seongdong, Seoul, Republic of Korea-
Essentially the same thing as before (see 4.276 Classic Chicken Adobo), with a few changes. Instead of chicken thighs, pork shoulder – turned out dry. Added shiitake mushrooms – okay. This time, I followed the cookbook’s suggestion to let the adobo sit overnight, allowing the flavors to meld and be absorbed by the meats and vegetables. Plus a teaspoon of sugar to further cut the acidity. Not a sea change but a notable improvement, better balance. Next time with less vinegar. And pork belly. Cooked longer. I’m getting closer.
(See also GLOBAL FOOD GLOSSARY)