Adobong Sili. I grew up in Vigan, and Adobong Sili is a regular fare in our kitchen. The green long chili in Ilocos is not as hot compare to other places that the reason it can be cooked as is and is not just an ingredient for dishes that needs hotness. Adobong sili is some kind of side dish but most often it becomes the main vegetable dish to most Ilocanos.
There are several ways to cook adobong sili, it really depends every households and available ingredients but to call it adobo it should be cooked with vinegar and some crushed garlic and season with salt at the least.
But for my version I cooked it similar to my vegetable adobo, the only difference is I have to cook it longer until it is wilted.
Here is the recipe of my Adobong Sili.
Ingredients:
1 big bunch on mild green long chili
1 cup pork cut into strips
1/2 head garlic, peeled, crushed
1 small size onion, peeled, chopped
1/4 cup vinegar
1/4 cup soy sauce
1/2 tsp. peppercorns, crushed
2-3 pcs. bay leaf
cooking oil
salt
Cooking procedure:
In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion until fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in green long chili and add about 2 cups of water, and drizzle with cooking oil, bring to a boil and simmer for 25 to 30 minutes or until the green long chili are wilted and the liquid has turned to an oily sauce. Correct saltiness if required. Serve with a lot of rice.
See other vegetable adobo;
Adobong Okra
Adobong Asparagus
Adobong Choy Sum
Adobong Bok Choy
Adobong Labong, Bamboo Shoot Adobo
Adobong Kabute
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong