Pasta Adobo

Ingredients:
1/4 kg spaghetti, cooked
8 cloves garlic, crushed and fried
1 pc small onion, sliced
400 g pork pigue or kasim, cut into chunks
1 pc laurel leaf
6 tbsp olive oil

Marinade:
1/4 cup soy sauce
1/4 cup red cane vinegar
1/4 tsp pepper
8 cloves garlic, crushed


Directions:
1. Adobo: Marinate pork for 30 minutes. Drain (reserve marinade). saute garlic from marinade, then onion and pork. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in its own oil for 3 minutes. Flake meat.
(Tip: If desired, make adobo into adobo flakes. Shred cooked adobo. Return to pot and add more oil. Fry until crunchy.)
2. Combine adobo (include sauce and oil) with cooked spaghetti and olive oil. Blend well. Top with fried garlic.

Makes 6 servings.
It is rich in Vitamin B1 - prevents beri-beri.
Either use leftover adobo or cook adobo in advance. It tastes better when allowed to age.


Source: Del Monte Kitchenomics