Fish sauce, otherwise known in Tagalog as “patis”, is a very common ingredient in my household. Often substituted for salt, fish sauce is extremely salty thanks to its fermentation process, which typically involves fermented fish and seawater. Who knew?
Adobo can be made with different types of proteins, but I never imagined pork carnitas. Could you imagine tender, shredded carnitas simmered in garlic, soy sauce, and vinegar? Say it isn’t so, Peaches & Puppies! The thought alone is enough to make my stomach grumble.
This is an interesting and mouthwatering take on a signature Filipino dish. I’ve always been a sucker for Filipino fusion, so this recipe gets a thumbs up from yours truly.
Give the recipe a gander, and let me know what you think.
Oh, and to the duo behind Peaches & Puppies, cook a pot of this and send some my way! Much appreciated!