EMILY WURRAMARA’S PORK ADOBO
Artwork by Emily Wurramara
Episode Transcipt:
“The recipe I shared with you. A traditional recipe called pork adobo and adobo is, you know, my love of vinegar comes from this dish, pretty much. And I love pork. I love bay leaves. I love bok choy. So it's just all of my favourites in one dish. And this reminds me of my childhood and the smell and what I grew up in. You know, there's a mix of both of my families in that dish, and I really love it. I love that I can cook for my family and cook my family. The dish, too, which is really cool. I feel like we have just like gatherings with the family and every occasion it was always a double that was on the table. It's one of those dishes that you can just tuck in whatever you want. So like my Lola, she adds pineapple. And then after it she'll have the rice adobo with the pineapple and banana as well. So you can do so many fun things with it.”
Photo by Claudia Sangiorgi Dalimore
gobble up Emily's interview here
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gobble up Emily's interview here *
Tips and Tricks:
“Okay. So chop up the pork belly and then I've got the soy sauce. You chop up garlic and marinate for at least one hour. And then after that, you go to the pot up. And if you want veggies, chop up your veggies, you can put capsicum in it. You can add tomato, carrots, bok choy, whatever you want. Usually I just go with bok choy that I hate to put like heat the pot up and I get the marinated pork belly, then cook it, sear it for a few minutes. The way my Lola does it is sometimes she'll boil it after she sees it. So it's just to give it a bit more texture and chewiness and then you pull to like the remaining marinade and then put in the garlic.
Then you add water, whole peppercorn, dried bay leaves, and then you boil it, maybe let it simmer for about 40 minutes till like an hour, depending on how much adobo you want. My favourite bit is when you pour in the vinegar and the smell. I can't explain the smell, but when that vinegar pours in with the rest of the ingredients, you let it simmer there for about 12 to like 15 minutes and you only need a little bit of vinegar. You only need probably about 4 or 5 tablespoons and then you let it simmer, let it do its thing, and then it'll come down and it'll look like caramelised pork. And then you put it on top of the rice and your bananas and it's the perfect thing.”
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