making some adobo tonite...

 

ohhh....... one of my favs! the softest meat for adobo is the shoulders or butt. thats what my nanay uses when she cooks! good stuff!

 

Definitely pork butt for adobo, menudo, or BBQ.

I like using very thin, square slices of pork belly, deep fried, then adobo'd. I think I'm the only one who does this...

 

bkit deep fry pa? i never tasted the deep fried adobo b4.
adobong tuyo is ok too. No sabaw

 

Are we talking pagkain here.

Here you go!

 

Hmmmmmm, I like the melon, but what is that in the bowl?

 

lookin at that makes my mouth watery..

 

they are both on stance suspension ... I'm bout slap it on my G once I buy it.. roll dump..

 

Maayong adlaw

 

Ahh, good day... a Cebuano or Ilonggo

 

Bisdak

Speaking of adobo and pork bellies, anyone in Houston know where to get the good stuff? Even my local Asian market doesn't seem to carry these. What's with locals being afraid of some fat and skin? (Okay, maybe not "some" fat, seeing as it's usually an inch or two thick)

 

We have everything here in LA. Seafood City FTW!

 

bisayang daku?...taga asa ka sa pinas migo?lol

 

Duna pa bay la-in?

Taga Cebu ko bai, ikaw?

 

Okay I'll join in with the dialects.

Maphod ta inilam nan kali taku. Umali kayu at tiggon yu an boble mi.



Let's see if someone can recognize my dialect.