An unlikely pairing that worked

25 09 2009
Adobo with Wansuy Salad 00

My favorite tomato-wansuy (fresh coriander) salad.

THIS HAS no reference whatsoever to any of the complicated – and may I borrow that actress-turned-singer’s word-turned-album title, unexpected – pairings being thrust upon our befuddled consciousness be it on the boob tube or the big screen.  Think lovers in the City of Lights or in the Big Apple.

This is all about the dinner I put together for myself last Tuesday night.  It all started with an all “lomo” (porkloin) adobo.  It has always been good on its own – adobo at our house – except that using porkloin only this time seriously cut down the level of fat and grease that has given adobo its stick-to-your-ribs goodness.  Less fat appeals to that voice inside me that fights for fitness and health.  While I do expect some people – those partial to pork belly – to see this as sacrilege.

This almost fat-free adobo was surprisingly robust, exploding with the goodness of the soy sauce that makes the meat dark, and the vinegar that gives it that required sour zing.  Adobo, after all is a Filipino stew of meat in soy sauce and vinegar, simmered until the meat becomes really tender and the acidity of the vinegar mostly cooked off to give way to a reduced, well-blended savory sauce.

For some reason, I thought about making a quick salad to pair up with it.  I surveyed the contents of the refrigerator and after zooming into the pile of plump, red tomatoes, I recognized piled behind it stacks of Dizon Farms’s wansuy (fresh coriander).  “Ah, my tomato-wansuy salad!”

I loaded one arm with the bowl of tomatoes, the stacks of wansuy, a tub of large calamansi (Philippine lemon or calamondin), and blades of chives.  I pulled one of the heavier chopping boards and my favorite knife.  And before long, I was chopping away the tomatoes and chives, tossing them in a huge white bowl.  To this I squeezed a lot of calamansi.  I then removed the really pungent wansuy roots, washed the stalks and leaves well – making sure all the grit got washed away – and tore it all over the bowl.  I seasoned the mix with one considerable pinch of salt and a very little splashing of white vinegar.  And oh, I threw the excess salt over my other shoulder for goodluck!

Here are some photos of a serving each of the adobo and salad that I devoured.  I actually had so…  much…  more.  I made several trips back to the rice cooker and easily breezed through half of it.

I decided against posting the photos with the rice.  It was an obscene amount and I don’t want to earn your scorn.

Adobo with Wansuy Salad 07

My all porkloin adobo. This was the serving I started with. Hehehe.


Adobo with Wansuy Salad 08

Notice how one side of the porkloin appears to have been seared before the whole thing got sliced across the grain.


Adobo with Wansuy Salad 05

That lone wedge of tomato sits prettily on top of a luscious bed of greens. Nice!