Page 71 - Fall2011

ADOBO 1 large can chopped tomatoes
Serves 4-6 3 cups chicken broth
2 teaspoons dried oregano
Adobo is a popular Filipino meat dish cooked in vinegar, soy sauce sea salt to taste
and garlic. Different regions cook the dish in varied ways, some like it chopped cilantro for garnish
saucy, others dry. This version comes from Agnes Bunagan, office worker
at the Weston A. Price Foundation. In the morning, place the rice, whey or
vinegar and water in a jar. Close tightly and
2 teaspoons salt or naturally fermented soy sauce leave on the kitchen counter all day. Also in
1 teaspoon crushed black peppercorns the morning, pound the pork chops with a meat
1 tablespoon crushed garlic hammer and place in a pyrex casserole with the
1 cup raw apple cider vinegar vinegar. Marinate, refrigerated, throughout the
2 pounds pork belly, cut into 1-inch cubes day, turning occasionally.
1 cup water Melt the lard in a cast iron or enamel cas-
serole. Dry the pork chops well with paper towels
In a bowl, combine salt, peppercorn, garlic, and vinegar. Marinate pork and brown in the lard, two at a time, until well
pieces in this mixture for an hour, or better yet overnight. When ready to browned on both sides. Remove and set aside.
cook, pour water in the mixture, cover and let simmer over low heat until Cook the onion and green pepper in the remain-
meat is tender. ing fat until soft. Drain the rice through a strainer
A variation of this recipe calls for cooking the pork in pork fat rather and add to the casserole. Cook about ten minutes,
than water, for a dish that is dryer. stirring frequently. Add the chili powder and stir
Adobo is best eaten with rice. into the rice and vegetables until well amalgam-
ated. Add the tomatoes and stock and bring to a
PORK CHOP CASSEROLE boil. Allow to boil uncovered until the liquid is
Serves 4 reduced to the level of the rice. Season to taste
with salt and place the pork chops on top of the
4 large pork chops rice.
1 cup apple cider vinegar Place in an oven set at 250 degrees with
1 1/2 cups brown rice the top slightly ajar on the pan. Bake at this low
2 tablespoons fresh whey or vinegar temperature for about 1 1/2 hours or until the
3 cups water meat is completely tender and the rice is cooked
4 tablespoons lard through.
1 large onion, chopped To serve, place rice and one pork chop on a
1 green pepper, seeded and chopped plate and garnish with cilantro.
3-4 tablespoons chili powder

SALUMOTERAPIA
The latest health craze in Italy is salumoterapia or cured meat therapy. Hosteria da Ivan, outside the Italian town of
Parma, has dedicated one room of the establishment to serve as a salumoterapia salon, where delicious cured meats are
paired with fine wines and cheeses as a health-restorative formula. The salon is lined with crates of Champagne and Italian
wines, while prosciutto, culatello and salami hang from the beamed ceiling. Guests sit around one big table. The treat-
ment consists of deep breathing, eating and drinking. Participants are served a plate of choice salumi—sliced prosciutto,
culatello, salami and Tuscan head cheese. They are then given large cloth napkins to be placed over their heads and the
plate, allowing them to inhale the porky perfumes and stimulate the salivary glands and appetite. Remove napkin, taste
salumi and drink sparking wine. Salumoterapia is followed by a superb four-course dinner, a treatment that guarantees a
feeling of renewal!
Variations include prosciutto wraps, mortadella mask and lard massage. The mortadella mask involves putting one
large slice of the cold cut, with holes removed for eyes, nose and mouth, over the face, as a skin softener. Prosciutto wrap
is recommended for tennis elbow or knee problems. SOURCE: theatlantic.com, June 9, 2011.
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