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When you can’t choose between Adobo and Sinigang, here’s a great compromise! Sinampalukang Adobo is a great way of bringing together the flavors of both favorite dishes.
1. Combine pork, garlic, peppercorn, vinegar, MAGGI® SOY COOKING & SEASONING SAUCE and water in a pot. Cover, bring to a boil and simmer with while covered for 45 minutes over low heat. Avoid opening lid.
2. Drain pork into a colander with a bowl and set aside to rest for 5 minutes. Separate pork from garlic and peppercorn.
3. Heat oil in a separate pan, add pork and sauté for 3 minutes over medium heat. Add garlic and peppercorn and continue to sauté for another 2 minutes. Pour cooking liquid to the pan with pork and simmer for another 10 minutes while occasionally stirring . Remove and set aside.
4. Combine 1 liter water, onion, tomato and gabi in a pot. Bring to a boil and simmer while covered for 15 minutes. Mash the gabi to thicken the soup.
5. Add finger chili, radish, okra and sitaw with 2-minute intervals. Pour MAGGI MAGIC SINIGANG. Stir in reserved adobo and kangkong. Transfer into a serving bowl and serve.
If you plan to use your left-over food to make another dish, make sure to store it properly so you can keep it safe for consumption.
How to Stew
How to Simmer
How to Fry
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1/2 kg 2-inch pieces pork shoulder
1 head garlic, peeled and lightly crushed
1 tsp whole black peppercorn
3 tbsp white vinegar
1/4 cup MAGGI® SOY COOKING & SEASONING SAUCE
1 1/4 cup water
1 tbsp vegetable oil
1 liter water
1 pc small onion, quartered
2 pcs tomato, quartered
2 pcs gabi, peeled and quartered
2 pcs finger chili
1/2 cup biased radish
1/2 cup biased okra
1/2 cup 2 ½ -inch pieces sitaw
1 pack 22g MAGGI MAGIC SINIGANG Original
1 cup picked tender stems and leaves of kangkong