Comments on: Roast Pork Chops With “Adobo Sauce” a la Marketman

By: food recipes

food recipes — Thu, 09 Dec 2010 06:22:58 +0000

These look fantastic and your photo is just beautiful!

By: Dew

Dew — Wed, 08 Dec 2010 20:15:28 +0000

MM, I cooked this for my wife yesterday using two double thick loin pork chops. My wife simply loved it as well as I. My wife is Filipino and I’m a Black American. I do the majority of the cooking in our household and therefore must also cook Filipino dishes. My wife said that by far this was the best tasting Filipino dish I’ve cooked to-date!

The sauce is absolutely great and the pork was fantastic.

Mahalo.

By: Joy

Joy — Tue, 07 Dec 2010 22:35:02 +0000

Ohhh that is perfect for dinner tonight.

By: EbbaBlue

EbbaBlue — Tue, 07 Dec 2010 15:34:45 +0000

Well I grilled some marinated chicken drumsticks last night (adobo mixture), and when I’m about to pour the sauce to the pot to boil it and make adobo sauce, “senior citizen moment” I poured it down the drain instead… and I was not even aware of it. I just missed the sauce when I served the chicken with my husband and he asked what to put on top of the chicken…. well…good things my coleslaw was masabaw.. my husband used it instead. Pero ayos din naman yung chicken na binabad sa adobo mixture.. ang lambot…

By: millet

millet — Tue, 07 Dec 2010 08:43:49 +0000

about the frenched chops, i just read the earlier post about the rack. thanks, MM!

By: millet

millet — Tue, 07 Dec 2010 08:34:48 +0000

adobo sauce is the greatest! i love it over steamed or tofu and spinach! MM, you french your porkchops? nice-looking!

By: Rebecca

Rebecca — Mon, 06 Dec 2010 13:12:12 +0000

Thanks for the tip, MM! I’ll try it.

By: Joey in Dubai

Joey in Dubai — Mon, 06 Dec 2010 09:17:21 +0000

This is such a good idea that I could use over and over again especially when I’m too lazy to cook. I can use this for leftover KFC chickens, for sure! Thanks….

By: Marketman

Marketman — Mon, 06 Dec 2010 08:47:39 +0000

Rebecca, definitely start with more vinegar than soy. But usually, the problem is bad vinegar to begin with. If you are in the States, try a real apple cider vinegar. And good soy sauce. Let the vinegar boil off the acid? so it isn’t so harsh. Adjust soy until the sauce meets your taste preferences. Modulate with water if necessary or you could use a bit of homemade broth/stock.

By: Susan

Susan — Mon, 06 Dec 2010 06:31:36 +0000

Genius!