Adobo Pasta

Adobo takes on a new form in this pasta dish. Try using adobo flakes for added variety.

Cooking Skills Needed:

How to Boil and Simmer

How to Sauté

How to Slice Vegetables and

Fruits

Cooking Tools Needed:

BowlPanBasting Spoon

Wooden SpoonChef's Knife

Chopping Board

Measuring Cups

Measuring SpoonsStrainer

Best paired with

Ingredients

400 grams Pork Pigue (or Kasim, cut into chunks)

8 cloves Garlic (crushed and fried)

1 pc (small) Onion (sliced)

1 pc Laurel  

6 tbsp Olive Oil  

¼ cup Soy Sauce (for marinade)

¼ tsp Black Pepper (for marinade)

8 cloves Garlic (crushed, for marinade)

¼ kgDel MonteSpaghetti

(cooked)

¼ cupDel MonteRed Cane Vinegar

(for marinade)

1. Adobo: Marinate pork for 30 minutes. Drain (reserve marinade). Sauté garlic frommarinade, then onion and pork. Cook for 5 minutes.

Cooking Procedure:

2. Add ½ to ¾ cup water, laurel and marinade. Simmer for 40 minutes or until dry and oilcomes out. Brown pork in its own oil for 3 minutes. Flake meat.

3. Combine adobo (include sauce and oil) with cooked DEL MONTE Spaghetti and olive oil.Blend well. Top with fried garlic.

TIP:If desired, make adobo into adobo flakes. Shred cooked adobo. Return to pot and add moreoil. Fry until crunchy.

Makes 6 servings

Lusog Notes: This dish is rich in vitamin B1, for healthy brain and nervefunction.