How do you like your Pork Adobo? Saucy or dry? Adobo is one of the famous Filipino cuisine worldwide. You can use pork, chicken, beef and even fish.
You can use any types of meat and it’s braised with soy sauce and vinegar and lots of brown garlic.
When I came in the US, most of the question I’ve been asked by my colleagues is if I know how to cook Pork Adobo and if I can make one for them. To be honest, I have not tried cooked Pork Adobo before as it was readily available in restaurants in the Philippines. I just bought it.
But trying to fend for myself here in the US, I learned to cook it. I even learned to cook in different ways, like this slow cooked chicken adobo.
What I love about making adobo is it’s very simple to make using different ingredients as you can customize it. You can also use different types of meat when you make it.
WHAT IS PORK ADOBO?
It is the type of cooking when meat is braised to softness with soy sauce and vinegar. The garlic is browned and some spices are added to make it tastier.
DO YOU WANT YOUR ABODO SAUCY,OR DRY?
I love my adobo saucy instead of dry. My husband like his dry. I prefer to drench my rice with the acidic sauce.
And when you have lots of leftover, make it into Adobo fried rice.
STEP BY STEP GUIDE
- Slice the meat into bite size pieces.
- Prepare the garlic and mince. Chop the onion and heat the cooking oil.
- Saute’ garlic and onion then add the meat. Brown the meat in all sides and cover and simmer.
- Add water and cover to soften the meat.
- When the meat is soft, you can drain the liquid, or keep it. I keep mine, but sometimes, I drain it. The fluid has lot of fat in it though.
- Add in the soy sauce mixture and add the egg, bay leaves and crushed peppercorn.
WHAT MEAT CUT TO USE?
- Pork Belly
- Pork shoulder
- Pork ribs
- Pork hocks
Pork AdoboAdobo is one of the famous Filipino cuisine worldwide. You can use pork, chicken, beef and even fish.
- 1.5 lbs pork shoulder
- 1 cup light soy sauce
- 1/4 cup vinegar
- 1/3 cup light brown sugar
- water to soften
- 1 teaspoon crushed peppercorn
- 3 bay leaves
- 2 tablespoons crushed garlic
- 1/2 cup red onion chop
- 2 tablespoon cooking oil
- 8 pieces boiled egg
- In a small bowl mix together soy sauce,vinegar and sugar.
- Heat oil and saute' onion and garlic.
- Add the meat and cover.
- Let the meat simmer until it changes its color.
- Add in water to soften the meat. Add more water if needed.
- When the meat is soft, you can drain leftover water because there is so many fat in it - if you desire.
- Pour the soy sauce mixture and add in the egg and bay leaves. Cover to simmer for 2 minutes. Add the crushed pepper and simmer again, about 3 more minutes.
- Serve hot, or you can freeze this.