Pork Adobo Recipe

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Pork Adobo Recipe

An authentic delicacy of Filipino cuisine.


Pork Adobo is one of the favorite dishes of the Filipinos.  It has sometimes been considered as the unofficial national dish in the Philippines especially the Pork Adobo Recipe. One dish that you can see in every dining table of every Filipino family.

The Spanish word "adobar," which meaning "marinade," "sauce," or "seasoning," is where the name "adobo" originates. Adobo can be prepared in a variety of ways. Adobo sa gata, Adobong Matamis, Adobong Tuyo, Adobong Masabaw, Adobong Puti, and Adobo sa Calamansi are just a few examples. Other than pork adobo, other well-liked adobo dishes include beef and chicken.


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Due of its flavor, most foreign visitors to the Philippines favor eating "adobo." In fact, the majority of tourists come to the nation in search of delicious food and a fun holiday. They traveled to the Philippines specifically to sample this meal.

How to Make Pork Adobo :

Ingredients

600g thick pork belly

½ cup soy sauce

½ cup vinegar

1 tbsp brown sugar

20 cloves of garlic

1 slice of ginger

1 tbsp whole black peppercorns

5 bay leaves

½ cup water (omit water if using pressure cooker)

Directions

1. Large pieces of pork belly should be cut up. I prefer to make it 4 cm wide and 3 cm thick, but you can cut it anyway you like. (Shortening the cooking time by cutting it smaller)

2. Prepare a sizable skillet or dutch oven. Pork belly should be seared in neutral oil over high heat until each side is a pale golden color.

3.Turn down the heat to medium-low after removing the pork belly.

4.Black peppercorns, ginger, and garlic are added. Stir to allow the aromatics and spices to bloom, or until the garlic turns a light golden color.

5. To simmer, add the soy sauce, vinegar, and brown sugar. Optional: Add the spices.

6.Add the pork belly and the bay leaves to the mixture. If the mixture has stopped simmering, turn the heat to high; if it is rolling simmer, turn the heat back to low.

Serve with steamed hot rice and take pleasure in!


Take Note :
  • The type of meat cut and meat thickness will determine the cooking tie. Simply add extra water if the liquid begins to evaporate but the meat is still tough. begin with half a cup at a time.

  • Be carefull when adding extra salt or soy sauce since as the liquid evaporates, the sauce becomes saltier.

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