cooking moment : adobong paksiw

ok...have you heard of paksiw na pata? if you're pinoy i'm sure you do..... and do you know what umba is?

that dish to your left is sort of a cross between the two....why? because this won't pass for paksiw na pata because there's pata in sight........this won't pass for an umba either because this has potatoes..... so how do we call it?

this is one dish that we frequently cook back home.....we call this at home as adobong paksiw........ it's like your umba plus the potatoes and my favorite dried lily flower (which is more commonly known as bulaklak ng saging).... this is actually very easy to cook..... it's like cooking adobo with a twist.... here's the recipe..... texts in red are my additions.....

INGREDIENTS

2 pounds pork, cut into large cubes (i combine mine with chicken)
2 garlic cloves, chopped
1 cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon salt
1/2 cup cider vinegar
1/2 bay leaf
pepper corn
potatoes
dried lily flower (bulaklak ng saging)

Trim fat from pork and cut into large cubes. Put into a heavy saucepan with remaining ingredients. Bring to a boil; then lower heat. Simmer until pork is tender. Serve with rice.