Adobo Fetuccine

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I thought of whipping up pasta this morning for Jake’s baon. However, as I ran through, mentally, what pasta I usually send to his lunch bag, I thought it had been the same banana (or pasta!) over and over again.

Okay, eureka moment did it again and I found myself plucking out from my freezer some pork tenderloin that I rarely (read: Unhealthy kasi ang pork!) buy. Why, paminsan minsan lang naman.

I just happened to chance upon this great cut of loin when I did the grocery at SM Hypermarket, Centris Station over the weekend. Their meat selection was overwhelmingly abundant and had the best quality. However,  this pork tenderloin called my name the loudest! Lol.

I just had to give my usual adobo a facelift, though. I used balsamic vinegar instead of the usual white vinegar and ‘visiting’ spices from China, namely hoisin and oyster sauces. It turned out great. So, who says Italians, Pinoys and Tsinoys can’t get along?

1/2 kilo pork tenderloin, cut into bite sizes

1/2 cup balsamic vinegar

1 head of garlic, minced

salt and pepper to taste

1 3/4cup hoisin sauce

1/4 cup oyster sauce

1/2 kilo fetuccine noodles

water

1/2 cup olive oil

Cook pasta according to package directions.

Meantime, season pork with salt and pepper. Add garlic , balsamic vinegar and cover with water. Cook until pork is VERY tender, about 1 1/2-2 hours and sauce is reduced by half, almost just enough to cover the meat mixture. Add about 1/2 cup olive oil then pour in hoisin and oyster sauce. Stir and simmer for another 4 minutes. Top meat mixture on pasta.

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