da tomāto

 I don't cook regularly but I think I know how. Like in cooking pork adobo, for example, there are various versions and your preference might lean towards what you grew up eating... What I Grew Up With Ours was salty, sweet, sour, oily, almost dry. It was delicious after it was boiled down and fried in its own fat, or they would add more oil at the end to do the job... They did not put potatoes when I was growing up.  What I Made Last Night  I cooked pork adobo last night. We had old potatoes that needed to be cooked that's why I added them here.  A few thoughts I had while cooking this were: • Fry the potatoes first and set it aside to add later when the meat is almost tender • Boil the pork with crushed garlic cloves, laurel leaves, peppercorn, and just a little bit of soy sauce because I will still adjust the taste later • Only add sugar after the pork and potatoes are cooked because I only want to sweeten the sauce, not the meat • It will really only