Mom knows best: Adobo Lavezares
Daddy Robert P. Gutierrez’s Adobo Lavezares
I cooked adobong lavezares, a name that my mom coined for this dish from a small Chinese restaurant in Binondo on Lavezares St. near the estero (small creek). I miss that place. It had about 5 square tables and on each there’s a long cylinder full of real heavy chopsticks. There’s a big ceiling fan and on the wall is a huge portrait of an old Chinese man. It’s like a 1950s setting. The salt and pepper hair waiters wore camisa de chino. The dish is cubed porked belly cooked in soy sauce, sugar, ginger and star anise. It’s really good that my mom always gets it for us.
Pork liempo/pork for stew (1 kilo; cubed)
1 Knorr Pork cube
Garlic (3 cloves, chopped)
Ginger (1 small piece, julienne)
Soy sauce (1/2 cup)
Sugar (2 tbsp)
Star anise (3 pcs)
Water (1 liter)
Boil water in a pot enough to cover the pork. Cook over medium fire until tender (use the tines of a fork to do this). Save the pork stock and set aside. Saute ginger then garlic. Be careful not to burn. Add pork and saute for 3 minutes. Pour soy sauce, sugar then 3 whole pieces of star anise. Stir well then add 1 cup of pork stock. Let it simmer for about 2 minutes and serve.
You can add or substitute with chicken. Ensure that chicken is sauteed before adding water. Serve with steam rice.