Month: May 2020

The Filipino adobo dish is one of the most popular in the Philippines. The focus of adobo is tender cooked chunks of meat covered in a sweet, distinctive sauce. In this recipe we’ll use brown sugar, bay leaves and vinegar to enhance the flavor of the adobo. Our adobo will be easy to prepare and even easier to cook. Lets start with the list of ingredients that I’ve provided below.

This is a recipe post for Filipino Pork Adobo. It is a dish made of pork slices cooked in soy sauce, vinegar, and garlic. There is a variation where onions are also added. Adobo is a popular dish in the Philippines.

Adobo, in general, can be cooked using different kinds of meats. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.

Pork Adobo Filipino Version

This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.

Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location. The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.

Pork and Chicken Adobo perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked in adobo style. It can be done the same way as this recipe, with or without onions.

I started by infusing the flavors of the spices in oil. First, the garlic was cooked and then the black pepper and dried bay leaves were added after a minute or two. This step will make your pork adobo smell amazing from the beginning and will help it to be more flavorful because of the infused oil. Always keep an eye on the garlic because we do not want it to burn.

Finally, water is an important to braise the meat. You can substitute it with beef broth (or even chicken broth) for your dish to be more yummy.

Try this basic pork adobo recipe. Happy cooking!

Ingredients:

• 1kg / 2.2 lbs pork
• 1 yellow or white onion
• 6 cloves of garlic
• 2 tsp brown sugar
• 2 bay leaves
• 1/4 cup soy sauce
• 3 tsp vinegar
• 1 sachet of seasonings
• 2 tsp oyster sauce
• 1/4 tsp black pepper
• 1/2 cup water

1. Heat the oil in a cooking pot.
2. Add the garlic. Cook until it starts to turn light brown.
3. Add the onion cook for 2 mins
4. Put the pork in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
5. Pour the soy sauce, vinegar, black pepper, oyster sauce , knot seasoning or adobo seasoning , bay leaves and sugar.
6. Add water ( beef or chicken broth). Let boil. Cover and cook in low heat for 40 minutes or until the pork is tender. Add more water or beef broth if the liquid starts to dry quickly.
7. If the pork is already tender, cook for another 5 to 8 mins until the sauce thickens.
8. Taste your pork adobo and decide to add salt if needed.
9. Transfer to a serving plate. Serve with white rice.
10. Share and Enjoy

We’ll prepare our vegetables first and they are an onion and six cloves of garlic. Peel the outermost papery skin off of the onion and then, using a sharp knife, dice the onion in to small pieces. Next, we’ll prep our garlic. Break open each clove of garlic with the flat of the knife. Press down on the clove until it splits open. Remove the rough, outer skin until only the smooth clove remains. Carefully slice each clove in to tiny pieces. Repeat this process for the remaining five cloves.

Now we’ll turn to our pork meat preparation. Carefully wash the cutting surface with hot soapy water. Using a sharp knife cut the pork into medium sized cubes. Take care to wash your hands after handling the raw pork.

As adobo is a stir fry style dish, we’ll start cooking by heating two tablespoons of oil in a wok or frying pan. After heating the oil for two or three minutes, add our diced garlic cloves to the oil. Stir the garlic pieces in the oil until they start to brown.

Next, add the onion pieces and thoroughly stir them in the oil with the garlic. Lightly brown the onions in anticipation of adding the pork. If you need to add more oil do so now.

Transfer the raw pork to the wok. Stir the pieces of pork so that each piece of meat is covered in oil. Cook the pork with the onion and garlic for two minutes.

Let’s build our sauce with the remaining ingredients. Pour the three teaspoons of vinegar over the pork. Let the vinegar come to a boil and then add the quarter cup of soy sauce. Sprinkle the black pepper in to the wok. Spoon in the two teaspoons of oyster sauce. Since the oyster sauce is thick, make sure to stir the entire wok so that the sauce is evenly distributed over the meat and vegetables. Open a sachet of Knorr seasoning and sprinkle it all over the contents of the wok. Add the sugar and stir it in.

Last, but certainly not least, throw in the two bay leaves. Empty the cup of water in to the wok. Stir, stir and stir some more! Let the ingredients boil together in the wok until the pork chunks are tender.

Here I need to warn you to check the internal temperature of the pork meat. Use an electronic thermometer to test the meat. We want the temp to be at least 145 degrees Fahrenheit or 66.7 degrees Celsius .