Yoji and the Foodies

I’m not a big fan of minced garlic or powdered garlic in a bottle because they just don’t taste fresh. That changed when I got hold of Lee Kum Kee freshly minced garlic.

The easiest dish to cook to “break in” this minced garlic is Chicken & Pork Adobo.

Kikkoman Soy sauce + Lee Kum Kee garlic seem to be a perfect match

Minced garlic – up close

Don’t forget the peppercorn

Slow cooking

Saute & Fry

Chicken  Adobo

Pork Adobo

My adobo tastes even better with the minced garlic. I’m so thrilled!

Buying 1/2 kilo of Lechon is perhaps the most impulsive thing I’ve done in a long time. I should remember never to do grocery when really really hungry.

Pork is the least favorite at home for various reasons, mostly health-related. The only time my family will eat pork is when the pork doesn’t taste like pork. For some odd reason, my dad picks up this pork taste (not in a good way) no matter how fresh the pork is.  I hate seeing food go to waste so it was imperative to make use of my culinary skills (or whatever’s left of it) to masked that porky taste of the lechon. This is next to impossible since you can’t take the pork taste off the pork.

Anyway the key ingredients are: strong vinegar, Kikkoman soy sauce, crushed pepper, and the liver sauce (Mang Tomas).

1. Heat the lechon pieces in a non-stick frying pan.

2. Add vinegar. Let it sit for 20 seconds

3. Add Kikkoman soy sauce. Mix well

4. Add liver sauce

5. Simmer for 30 seconds then mix.

6. Serve with rice

The taste: cross between humba and adobo.