Pork (or chicken) Adobo with a Slow Cooker

I am not a great lover of pork.  Like my Jewish and Muslim friends, I usually revolt at the sight of the meat.  There is no heavy indoctrination or religious thinking that has conditioned me to this.  I simply don't have a taste for it.  With that said, unlike my Jewish and Muslim friends, I do occasionally bask in the ecstasy of a good sausage or a crispy piece of bacon.  But, those moments are rare.  Perhaps only once every blue moon.  As for the rest of the time, I prefer fish or beef.  Chicken is also a fair alternative. 

I sometimes feel sorry for pork - my poor, porcine friend - he hardly ever gets invited to dinner.  He is always last on my list of groceries, last on my queue of recipes, last in my thoughts of the perfect meal.  He is far from being the champion of my stomach.  I guess that's a good thing; but, not when the country of the month is one which glows at the sight of a pig.  The Philippines is renowned for their succulent use of "the other white meat."  So, when in Rome...or Manila, I suppose...it's best to do as the natives do.  And, in this recipe, I assume the "natives" all had access to one of my favorite kitchen gadgets: the slow cooker.  Assuming this one cultural anachronism, I carried on with the dish quite optimistic about the result.  And, once again, the slow cooker did not let me down. 

Perhaps part of the great flavor of the meal had to do with the ease of cooking.  Perhaps the hours of low and slow heat cooked the pork in a way that rendered it so tender, so different than my dried-out pork chops of the past, that I could stomach the meat for its better texture.  Whatever the case, the meal was wonderful.  Still not a champion.  Still not something I would seek out as a favorite...but, safely, I can say that this type of pork no longer resides at the bottom of my list, either.

Ingredients:

• 3-4 lbs. pork or chicken cut into 2 inch cubes
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2-3 bay leaves
• 2 tsp. peppercorns (whole)
• 4 cloves of garlic, crushed
• 1 medium onion, chopped
• 3/4 tsp. ground pepper
• 2 tsp. salt

Instructions:

1. Combine all ingredients in a slow cooker.  For best results, put bay leaves and peppercorns in a cheesecloth bag and tie tightly with a string before adding to the mixture.  This will add the flavor of both without the problem of biting into them while eating.
2. Cook on high for 3 hours or on low for 6 hours until the meat is thoroughly cooked.  Serve over rice. 

(The original recipe came from this site: http://www.food.com/recipe/filipino-adobo-pork-or-chicken-with-slow-cooker-variation-281472)

Bulgogi (Korean Barbecue), Yangnyum Kanjang (Bulgogi Sauce) and Kim Chi

I ventured into the realm of Korean food with an real sense of ignorance.  Though my community is bustling with Korean restaurants, I can honestly say that I have never been brave enough to venture in and try their delicacies.  I'm not quite sure why I have been so reluctant.  Most local Asian establishments find my husband and me partaking of their edibles quite often; and yet, Korea has remained an elusive host of many unknown delights. 

Truthfully, the one dish from Korea for which I have been previously acquainted is bulgogi.  Better known as Korean barbecue, bulgogi is simply beef that has been heavily marinated in a rich and simple sauce, then cooked to its crispiest peak over a flaming grill.  Simple.  All folks who love a good steak are familiar with the practice.

So, I tried to make this dish on my own and found it to be simple, easy and (most importantly) tasty.  This is how I did it:

Ingredients:
2 lb. lean beef
1/2 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup water
3 Tbsp. finely chopped green onion
2-3 tsp. crushed garlic
2 tsp. finely minced fresh ginger
1/2 tsp. black pepper
1 Tbsp. sugar
2 Tbsp. white sesame seeds, toasted and ground
1 Tbsp. sesame oil

Instructions:

1. Cut the beef across the grain in very thin slices, then cut into narrow strips.  In a glass dish, mix all remaining ingredients together.  Add the beef and stir thoroughly.  Cover and let marinate for at least three hours.
2. Heat grill or tabletop broiler.  Cook until well cooked.  Dip in sauce when eating.  Serve with rice.

The accompanying sauce (yangnyum kanjang) is just as important as the bulgogi itself.  Another easy recipe, here is how it's made:

Ingredients:
1/4 cup light soy sauce
1-2 Tbsp. water
1 Tbsp. rrice wine or Chinese brown vinegar
1 Tbsp. finely chopped green onions
1/2 tsp. crushed garlic
1/2 - 1 1/2 tsp. chili sauce
1 1/2 tsp. white sesame seeds, toasted and ground

Instructions:

1. Mix all ingredients and divide the sauce among several small dishes.  It ccan be prepared up to a day in advance and stored in a covered container in the refrigerator.

(Recipes from Asia: The Beautiful Cookbook by Jacki Passmore - Harper Collins Publishers, 1992)

Of course, no Korean meal of this type would be complete without kim chi - it is, after all, the national dish of North Korea!  However, with that said, I decided not to try to make it myself (even though I did find a recipe for it) because of my awareness for the fact that "good" kim chi goes through a fermentation process that couldn't be easily duplicated at home.

It might seem like an opportunity missed, not making kim chi from scratch.  You could call me crazy for passing on the chance.  Some might think I deserve banishment from the world of "real" cooks because of it.  But, oh well.  I have learned, over the years, to pick my battles wisely.  And, since pickled spicy cabbage is not something I really basked in trying, I figured it would be easier to buy a small batch than to make a large one.  Yes, the Koreans love it - I am not so fond.  However, may I say that I'm glad to have tried it.  Finally.  And, I look forward to finding out more of what Korea (the North, specifically, for this month) has to offer.