Adobong baboy - Tanauan, Batangas style!

This Panganiban Family website is just a personal project out of curiosity. We still have another family website under Yahoo Groups.

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I was perusing the internet and came across this column by Lydia D. Castillo of Philstar.  She mentioned something about the batangas adobo more directly the tanauan style adobo! Made me hungry!!

A few days after, we went to Tanauan, Batangas where our late father’s kin served us their traditional adobong baboy and langlang na patane (lima beans) at paayap (string beans shorter than the sitao). If you want a new adobo taste, do as the Batangueños do – include slices of pork liver and when the dish is nearly done, take the liver out, pound it and mix well with the pork. Let simmer for a few more minutes to reduce the sauce. You can also fry the pork prior to serving, pouring the thickened liquid over the meat to make it delicious and rich. Langlang is very easy to make. This is a healthy mix of vegetables unique to the town, boiled with tomatoes and served with a dip of patis and calamansi juice. Needless to say, the best pasalubongs are Tita’s bibingka and matamis na mani. Provincial cooks still use a lot of panocha (palm sugar) in their sweets.

to read the whole article check our the link above.

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