From Inquirer
(Rudy Milay) - Milay, a foodie and baking hobbyist since the ’80s, enhanced his adobo sauce with evaporated milk, which made the dish more creamy and tasty. There was also a hint of sweetness, courtesy of the soda added to the mixture.
1 kg pork liempo, adobo cut
1 head garlic, chopped
½ c soy sauce
1 c vinegar
Calamansi juice (or 6 pcs of calamansi)
2 pcs bay leaves
Small bottle of Sprite
One can Carnation evaporated milk
1 tsp freshly ground pepper
In a heavy saucepan, marinate pork in soy sauce, vinegar, garlic, pepper, calamansi juice and laurel leaves for two hours. Cook the mixture in medium heat. When almost dry, add Sprite. Simmer for a few minutes When almost dry again, add evaporated milk. Continue to simmer under low heat until milk is almost dry. Serve warm.
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