THE HOMEY AND HUMBLE ESCABECHE
Fried fish in Sweet-Spicy-Vinegary Red Sauce with Julienned ginger,onions,red bell peppers and tomatoes.
I posted 3 filipino dinner table mainstays here to date… Adobo, Sinigang and now this Escabeche dish. My mission is to showcase the quiet and elegant beauty of Filipino dishes without so much as reconstructing it or even deconstructing it… but mainly just to present it in a different “spotlight”. Of course, and I admit that I tweaked with these dishes a bit by incorporating my own twists… but still I never marred or committed any sacrilege to these traditional dishes. I believe that even if these dishes are served at home in a very normal lunchtime or dinnertime these staples shouldn’t fall short on visual deliciousness. :)
Red Wine and Cream Pork Adobo with Fried Garlic Chips
Loin of Pork marinated in red wine, peppercorns, cinnamon stick, bay leaves and garlic. Braised until tender in soy, white vinegar, oyster sauce, water, garlic, bay leaves and peppercorns. Then finished with cream. Served with fried garlic chips. Enjoy!