Five days ago I cubed some boneless pork chops and marinated the meat in a solution of 50% vinegar and 50% soy sauce with a couple cloves of garlic thrown in. I was planning to cook it with some string beans and potatoes the next day but was unable to get around to it till now. Has the marinade preserved my bastardized version of Filipino adobo or should I play it safe and toss it? It is sealed in a plastic bag and under refrigeration.
What did they use to preserve pork in the old days?
Answer: Salt
What is soy sauce?
Answer: Brown liquid salt.
what other types of things are good at preserving food?
Answer: Cool temperatures and vinegar are two choices.
It is up to you but I would guess it is fine. You might even be safe taking it on your next ocean voyage.
Oh, it’s food safe. What may be a problem is whether the vinegar has played hell with the texture of the meat. Only way to find out is to cook it. Good luck.
I would assume it’s fine. German sauerbraten is typically marinaded in a solution of similar acidity for 3-5 days, sometimes as long as 2 weeks. It’s beef, but I doubt it would make a difference.
If you just took some fresh pork, cubed it and put it in the fridge I think it would be still reasonably food safe after five days. I don’t think marinade can hurt.
Your biggest worry is texture, not safety at this point. Try cooking one piece and see what it tastes like.
Well, I cooked the Adobo tonight and it was just fine. Texture was okay too. Thanks for the input everyone.
I love happy endings. Out of curiosity, was it pretty much the same as usual, a little better or not-quite-as-good-but-fine?
Late to another thread: My professional opinion, and I am a professional, is that you are fine until the sell by date on the package is yesterday. Freeze on the sell by date or cook the day after the sell by date.
But, yeah, salt+acid will preserve meat much longer. Personally, I would have cut it up some more and put it in the dehydrator for some tasty jerky.
I think this question should be moved to cs…