Pork Adobo

[recipe servings=”8-10″ time=”1hr 30mins” difficulty=”Easy” description=”Pork Adobo or Chicken Adobo is one of the staple food in the Philippines and often called the “National” Food of the Philippines. It is a cooking process introduced and has a Spanish origin. It is pretty much a meat stew cooked with vinegar, soy sauce and garlic. So i decided give this a try, a more traditional dish and see where it goes. I decided to go with pork belly but feel free to substitute it with either leaner pork shoulders or chicken. It turned out very well and was very delicious. This is a variant where you add a bit of sugar to the dish to make it a bit sweeter and carmelized a bit, however if you don’t like the sweet stuff it is easy enough to exclude that step and still get a great dish. It is pretty straight forward but with a lot of waiting. It is fairly easy so i definitely recommend people to try it out. One of my recommendation is to get yourself a cheesecloth for the black pepper and bay leafs, I remember always biting to one of those when i was younger and it would always suck so by wrapping it inside the cheesecloth you prevent it from going everywhere and worrying if you might bite into one. Overall a delicious dish and great for gatherings and parties.”]

[recipe-ingredients]

  • 1 kg Pork cubes
  • 1/2 cup Soy sauce
  • 1/2 cup Vinegar
  • 1/2 cup whole garlic cloves
  • 2 pcs bay leaf
  • 1/2 tbsp whole peppercorn
  • 2 tbsp oil
  • 2 tbsp brown sugar
  • 1 liter water
  • 1 cup coconut milk

[/recipe-ingredients] [recipe-directions]

  1. Cut the meat into cubes. In either a bowl or ziplock/clear bag, marinade pork in soy sauce, vinegar, garlic, bay leaf and black pepper for at least 1 hour. I put the black pepper and the bay leaf in a cheesecloth for easy extraction.
  2. Extract only the meat and set the marinade aside.
  3. In a large pan, heat oil on high flame. Saute pork and add the brown sugar. Brown pork, or wait until sugar caramelizes.
  4. Add in marinade, water and 2/3 cup coconut milk. Boil for 5 minutes.
  5. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency. You can also add in the hard boiled eggs if you wish.
  6. Add another 1/3 cup coconut milk about 15 minutes before finish.
  7. Let it simmer longer, or on higher heat if the sauce is still too watery. Also best to extract the excess fat in the sauce near the end or before serving. Serve hot and add any veggies to break it up a bit. If you have leftovers, it just marinades more and gets better. Enjoy!

[/recipe-directions]

[/recipe]

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