Pork Adobo with Garbanzos. I have been thinking for a while on what to do with the canned garbanzos that I have bought several weeks ago. I am too lazy to cook a tomato stew dish, I just wanted a simple Pinoy dish with garbanzos, but I ran out of ideas. Besides all I had was just a half kilo of pork rashers that was also in the fridge for several days now.
Out of my laziness to cook something with tomato sauce. I just decided, why not just cooked pork adobo out of the pork rashers and just mix in the canned garbanzos. Garbanzos in adobo is not really new. In fact I have used garbanzos to my Ilocano Igado dishes. Of course Igado is similar to adobo. Now just click on the link list below to check out my Igado recipes in the archives.
My Pork Adobo with Garbanzos did came out really good. This makes me wonder why we are not adding garbanzos to our adobo. It was yummy, it did add some texture to the fatty pork belly.
Here is the recipe of my Pork Adobo with Garbanzos, try it.
1/2 kilo pork rashers or pork belly, cut into large cubes
1 big canned garbanzos, chickpeas, drained
1/2 head garlic, peeled, crushed, chopped
1 tsp. crushed peppercorns
2-4 bay leaf
1/3 cup soy sauce
1/4 cup vinegar
1 tsp. brown sugar
In a frying pan heat some oil then throw in the pork and stir cook for about 1 to 2 minutes until the pork are seared on all side. Add in the garlic, crushed peppercorns and bay leaf continue to stir cook for about 1 to 2 minutes. Add in about 1 to 1 1/2 cup of water, the vinegar and the soy sauce. Bring to a boil and let simmer at medium to low heat for 15 to 20 minutes or until the liquid is reduced to an oily sauce. Now add in the garbanzos and continue to cook for another 2 to 3 minutes. Correct saltines if required. Serve with a lot of rice.