Adobung Maputi

I started cooking this when I was in college. It was taught by my mother, who is a wonderful cook. Unlike conventional cooking of adobo, which is usually done by boiling the meat, what I like about this version is that after boiling it in a pot, the meat will be transferred to a pan for sautéing. This makes the meat more firm and textured, as it is fried with sibuyas and bawang.

Dr. Jae Jegvinne DE GUZMAN

SAN FERNANDO

Adobung Maputi

PAN 5 - 7

pata na ning babi (pork leg) aslam (cane sugar) laurel (bay leaves) oregano sibuyas (onions) bawang (garlic) asin (salt) pamintang durug (white pepper) cooking oil

EASY 2 HOURS

Combine all the ingredients in a big pot, except for the cooking oil, half of the chopped onions, and half of the minced garlic (for the sauté). When the pata is tender, remove it from the sauce and separate the meat from the bone. Heat up a pot and add the remaining onions and garlic. Next, add the meat and sauté for about 5 minutes, then add in the sauce from the original pot. Finally, let it simmer for another 10 minutes, to allow the sauce to thicken. Serve with steaming hot rice and rock salt with crushed chili as a dip.

I think the dish is so easy to make anyone can cook it. It has always drawn everyone to our family dining table. The smell of it alone, while cooking, excites everyone and makes everyone’s mouth water while impatiently waiting for the dish to finish.

I was born in Angeles City and finished medicine at St. Luke’s College of Medicine in Manila. I am now an orthopedic surgeon. I have always loved cooking and all my knowledge in the kitchen is wisdom that I learned from my mother whenever she cooked our meals. I feel that cooking takes my mind away from work and all the other stress of our daily grind. I also feel that it’s my way of showing how much I care about my loved ones.