Pork Adobo / Adobong Baboy
Variation: Pork adobo with potatoes and aromatic bay leaves.
Variation: Pork adobo with potatoes garnished with hard boiled eggs.
Healthier Adobo! Small cuts of pork with bigger cuts of potatoes.
Pork Adobo Ingredients:
1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Cooking oil
Pork Adobo Cooking Instructions:
Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.
Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!
Cooking Tips:
The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additional and optional condiments as some folks love to make their adobo special and love to have variations.
Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.
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I've been a chef in a hotel here in Manila for almost 10 years. Here's the twist:
Saute the meat if you don't have the time to marinate. If you marinated the meat, then you don't need to saute.
Its DELISIOUSE!!! xD Yumm Yumm Yum
perfectly perfect!
Thanks and regards
Mr.s Higgins
Leo
Thanks a lot for sharing this. I hope I could see more recipes from you. They will be helpful to me as a wife and a soon-to-be mother.
wow thank you po sa mga nka lagay na info. mka gwa nga at mag explore s lhat..hehe
thank you ....
Godbless
try this...drop the chopped onion (small or medium size) in the saucepan and on top is the sized pieces of pork. when onion becomes juicy, stir and add water to cover (u may add potatoes, little vinegar, garlic, peppercorns if u want to somehow still be called adobo but not necessary). when little sauce is left, add oyster sauce in the amount of ur pref and cook a little bit more.... no soy sauce needed.
Nice recipe.. hehe.
Maka Luto nga.. :D
I have lots to learn pa :D
I'll have to try the oyster sauce ingredient.
Check out more adobo recipe here. There are lots of recipes with some traditional and even non-traditional ingredients.
yep! any kind of pork will do. try cooking this adobo (choose cooking procedure written in italics)...very easy.
my husband is filipino and I am what you call western. I am very interested in the culture and cooking filipino dish's.I must ask what kind of advice could you give to someone like me who is new to cooking these kinds of dish's ? Ive purchase a few cook books but nothing seems to turn out right.And I am told that there are several names or diffrent ingredients for each recipe ,even diffrent ways to cook.I have tryed a few simple dish's but they do not taste filipino to me or my husband.What am I doing wrong I follow the recipes to a T.could it be the oil or type of meat?or perhaps the cooking technique?HELP ME!!!
best eaten hot,, otherwise they tend to be rubbery when it get cold.
Also, really taste better when pork is so tender and vinegar is added late. There is a difference in taste. thanks! thanks! thanks!
Thanks and God Bless.
Neil
open2mail@yahoo.com
cool recipe....thanks
try this...cook the adobo like the one in italics. when cooked take out the meat then saute with little mince garlic and onion. place in a plate and set aside. heat the sauce until it becomes thick like a gravy, then slowly pour over the adobo meat as its sauce.
another way of cooking adobo is to cook like the one in italics until all the sauce runs dry. the meat produces its own oil. saute and spice more soy sauce it you want while sauteing. u may add onion if you wish to. i like this dried adobo version specially if fat of the meat is browned.
and my famliy would take us every friday for dinner at "Travelers Restaurant Philippino food .On the corner of Union and Temple street .I will never forget it the coloer was like a orangeish light brown with pleanty of gravy .and the taste was out of this world .I'm 47 yr now moved out of the area Travelers is closed down .what i dont know !! but wish somebody would help me find that some close recipe. I will keep my eyes open .and continue to sheck out this website.Thank You ,for your time.
Veronica Quimiro 10/13/2010 at 4:29
combine all the usual adobo ingredients (no onions) bring to a boil until tender. remove and drain the meat, deep fry it. set aside the sauce. then saute' the onions add the sauce let it simmer until thickens then add the chicken! this is superb try this new way!!!
no sauteing is involved cooking adobo.
To cook adobo, put all ingredients together in a saucepan (chicken or pork, cracked peppercorns, garlic, vinegar and soy sauce) bring to a boil, simmer until cooked.