The simplicity of Adobo makes it so versatile and adds room for creativity in preparation. TV Personality and self-proclaimed Adobo Queen, Nancy Reyes-Lumen, demonstrates Rodrigo’s Roast—just in time for our president-elect, Rodrigo Duterte.
Rodrigo’s Roast is made of rolled pork belly braised Adobo style and seared with brown sugar—eggs are added for that extra protein kick.
As a recipe by renowned cook, Enriqueta David-Perez, this dish was inspired by her father who used to make an Adobo-like roast in the Monastery.
(Note: Fatty pork shoulder was used in this recipe. Fat adds flavor and prevents the meat from drying out. )
Here’s how to make it yourself…
Adobo Movement Series:
– ADOBO MOVEMENT: Making Adobo the National Dish of the Philippines!
– Chicken Pork Adobong Puti by the Adobo Queen, Nancy Reyes-Lumen! (Recipe)
– ADOBO CHALLENGE: Best Adobo in Manila! @Mercatocentrale
– RODRIGO’S ROAST: Adobo Dish Recipe Fit for a President!
RODRIGO’S ROAST RECIPE (pan-fried version)
1kg pork shoulder, whole, skinless, butterflied
¾ cup native white vinegar
2 tsp coarse salt
2 tsp peppercorn, crushed
About 8-10 cloves garlic, mashed
2-3 heaping tbs brown sugar
4-6 boiled eggs
2 laurel leaves
Olive oil
Blowtorch
Marinate pork overnight in vinegar, garlic and peppercorn.
Note: Get your butcher to roll up the meat with fat side up, just like ham.
Add olive oil to the pan and be generous with it.
Carefully place pork shoulder to the pan. Warning: It will splatter.
After browning all sides for 2-5 minutes (depends on your heat level), add the marinade.
Simmer on low heat (covered) until meat is tender—check by slicing off a small piece and looking at the color (aim for a whitish-pink).
Remove the meat from the pan and sprinkle an apt amount of brown sugar on all sides.
Note: don’t overdue the sugar! This is just to crust the outside of the meat to further enhance the salt and vinegar components of the Adobo sauce.
Torch all sides until the sugar caramelizes.
Add extra olive oil to the marinade to thicken it. Since oil rises to the top, it helps cook the sauce below.
Cut up some boiled eggs for “garnish” while you let the meat rest.
Pour thickened sauce over meat.
Add some garlic fried in Annatto-infused oil if you want.
Serve hot with steamed rice!
“Rodrigo’s Roast” shows us the level of creativity Filipinos across the globe employ to such a simple dish, emphasizing the timelessness of the flavors.
As long as the sauce is right, anything can become Adobo. Hope one of these days, President Roddy can taste this Rodrigo’s Roast Adobo!
Adobo Movement Series:
– ADOBO MOVEMENT: Making Adobo the National Dish of the Philippines!
– Chicken Pork Adobong Puti by the Adobo Queen, Nancy Reyes-Lumen! (Recipe)
– ADOBO CHALLENGE: Best Adobo in Manila! @Mercatocentrale
– RODRIGO’S ROAST: Adobo Dish Recipe Fit for a President!
Live an Awesome Life,
Team Our Awesome Planet
Disclosure: Our experience is courtesy of Nancy Reyes-Lumen. We wrote this article with my biases, opinions, and insights.
P.S. What is the Best Adobo in the Metro for you? Email me antondiaz@gmail.com