Bottled Adobo Pate
I’m so glad to have discovered this recipe, courtesy of Chef Myrna Segismundo, as part of her Christmas menu, to add to my Gourmet Bottled Collection.
As you might know, I am addicted to making bottled food that I share with friends and sometimes sells in the shop. I’m happy to share this Adobo Pate recipe with you. This is a great gift and is good for giving away to friends specially at Christmas and other special occasions. Chef Myrna said that she’s been making this recipe for a long time at her restaurants and this is the first time that she is sharing it to the public.
If you’re making your Christmas menu and thinking of something with a Filipino theme, this Adobo Pate is great to serve as an appetizer. Don’t be misled by the sosyal name, this recipe has no weird ingredients that is not found in a regular pantry. Served with an equally easy pepper jelly, your guests will enjoy this as an appetizer while waiting for your main food!.
The Adobo Pate is easy to make. As with any pate, the trick is the proper combination of cream, butter, and protein. Because it is Adobo, and has vinegar,it keeps well in the refrigerator. But I advise that you try to consume it in a week because of the cream.
Adobo Pate -Filipino Appetizer
For the Adobo:
- 1 head Garlic, peeled and pounded
- 2/3 cup Cane Vinegar
- 1/2 cup Soy Sauce
- 1/2 tbsp Black Peppercorns, cracked
- 1 pc Bayleaf (optional)
- 1 kl Pork Shoulder, boneless, cut into stewing pieces
- Enough water to cover meat
- 2 cups Fresh Cream
- 1 bar (227 g) 100 g Unsalted Butter, divided
- 25 grams Red Bell Pepper, seeded and minced
- 1 cup Honey
- 1/2 cup Water
- 3 tbsp Butter
- 3 tbsp Juice from fresh lemon or calamansi
- 2 pcs Bird’s Eye Chili, seeded and minced
- Combine garlic, vinegar, soy sauce, pepper and bay leaf in a wok or saucepot. Add pork, and water and marinate for 30 minutes. Simmer over medium heat until pork is cooked. Continue simmering the pork in the pot till it is tender. Some oil will be expressed from the pork. Fry the pork in the remaining oil until golden brown.
- Gently toss cooked meats. Some of the meat will stick to the pot so scrape the sides to include those to mixture. Set aside.
- Add the fresh cream and half of the butter and continue simmering for another 5 minutes.
- Remove the bayleaves from the adobo and allow to cool down.
For the Pate
- In a blender, pour adobo mixture and process till smooth. Transfer to desired container and top with the remaining melted butter to seal the pate. Chill before serving with toast points/crackers and pepper jelly.
- Combine all ingredients in a pot. Simmer, stir and reduce by half.
It is very important to cook down your adobo with cream to prevent spoiling. Put in the refrigerator when not using and use within a week.
If you made this recipe, please tag me @relaxlangmom!
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