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Spice up your dinner spread with the Visayan version of Pork Adobo!
1. Marinate the liempo in a mixture of vinegar and MAGGI SAVOR CLASSIC for 15minutes.
2. In a pan, combine the marinated liempo and water. Bring it to a boil, skim the scum, add tausi, peanuts, garlic, bay leaves, tajure, black peppercorn, sugar and MAGGI MAGIC SARAP. Bring down to simmer.
3. Cook while covered for 30 minutes or until the pork is slightly tender. Remove cover and continue to simmer until meat is tender and sauce has reduced. Transfer into a serving plate and serve warm. Optional to serve with quail eggs.
Reducing the sauce means to let some of the liquid to evaporate during cooking. This thickens the sauce and intensifies its flavor.
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1 kg liempo, skin-on, cut into serving pieces
3/4 cup vinegar
1/2 cup MAGGI® SAVOR CLASSIC
3 cups water
2 tbsp tausi (fermented salted black beans), rinsed
1/2 cup raw skinless peanuts
2 cloves garlic, minced
2 pcs bay leaves
1 tbsp tajure (fermented bean curd)
1 tsp black peppercorn
3 tbsp brown sugar
1 sachet 8g MAGGI MAGIC SARAP®