Among the many things I learned in my stay in Tagum when we shot for the show, was the importance of culling the boar population. It was needed to balance the forest ecosystem since it had no natural predator. It gave me the opportunity to cook with boar meat and it really works well as an Adobo. Of course, wild boar is difficult to source, but any protein would work with this basic adobo recipe, including regular pork, chicken or even beef!
Ingredients (serves 4)
500 g baboy damo, stewing parts
4 cloves garlic, minced
1 large onion, minced
2 tbsps whole peppercorns
2 bay leaves
1/4 cup flour
1 cup coconut vinegar
1 cup ubod or hearts of palm, sliced julienne
2 limes or calamansi
1/4 cup cooking oil
2 tbsps extra virgin olive oil
coriander leaves
salt and pepper to taste
Directions
1. In a pan, sear pork pieces until golden brown, drain the oil.
2. In the same pan, saute onion, garlic, peppercorns and bay leaves until fragrant. Add in the flour and cook until the flour is brown.
3. Pour in vinegar and let stand for 1 minute.
4. Add the pork back in and stew until tender. Water may be added if it dries too quickly.
5. In a bowl, combine, ubod, citrus juice, chopped coriander leaves and 2 tbsps of olive oil.
Season with salt and pepper.
6. Top the adobo with the salad before serving.
