Cycle 4 – Item 279

11 (Fri) October 2013

Pork Mushroom Adobo

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

solo

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)