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)
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 oily 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 oily sauce is formed. Serve hot!
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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