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26 January, 2021

Filipino Pork Adobo

Posted in : Recipes on by : Good Food

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Embracing Tradition: Filipino Pork Adobo Recipe

Filipino Pork Adobo stands as a culinary hallmark in the Philippines—a dish steeped in tradition, beloved for its robust flavors and simplicity. This iconic dish showcases the harmonious blend of vinegar, soy sauce, and spices, creating a symphony of taste that’s both comforting and deeply satisfying. Let’s dive into creating this timeless Filipino Pork Adobo recipe, honoring its rich heritage and bold flavors.

Ingredients:

  • 2 lbs (about 1 kg) pork belly or shoulder, cut into chunks
  • 1/2 cup soy sauce
  • 1/2 cup vinegar (cane vinegar or white vinegar)
  • 4-5 garlic cloves, minced
  • 1 onion, sliced
  • 3-4 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon cooking oil
  • 1 cup water
  • Salt to taste
  • Steamed rice, for serving
  • Chopped green onions for garnish (optional)

Instructions:

  1. Marinate the Pork:
    • In a large bowl, combine the pork chunks with soy sauce, minced garlic, and black peppercorns. Let it marinate for at least 30 minutes, allowing the flavors to infuse. You can marinate overnight so soak in the flavor.
  2. Sauté Aromatics:
    • Heat oil in a large pan or pot over medium heat. Sauté the sliced onions until translucent.
  3. Cook the Pork:
    • Add the marinated pork (including the marinade) to the pan. Let it cook for about 5-7 minutes until the pork starts to brown slightly.
  4. Add Vinegar, Water, and Seasonings:
    • Pour in the vinegar and water. Toss in the bay leaves. Bring the mixture to a gentle boil.
  5. Simmer and Tenderize:
    • Reduce the heat to low, cover the pan, and let the Pork Adobo simmer for about 1 to 1.5 hours or until the pork becomes tender. Stir occasionally to ensure even cooking.
  6. Adjust Seasoning:
    • Taste the sauce and adjust the seasoning if needed. You can add a bit of salt if desired.
  7. Serve:
    • Once the pork is tender and the sauce has thickened slightly, remove the bay leaves. Serve the Filipino Pork Adobo hot over steamed rice. Garnish with chopped green onions for added freshness.

Tips:

  • Fatty Cuts: Pork belly is commonly used for its rich flavor, but pork shoulder works well too, offering a balance of lean and fat.
  • Vinegar Varieties: Experiment with different types of vinegar for subtle flavor variations—cane vinegar, apple cider vinegar, or even rice vinegar.
  • Enhance Flavors: Some variations include adding potatoes or hard-boiled eggs to absorb the flavors of the adobo sauce.

Final Thoughts:

Filipino Pork Adobo represents more than just a dish—it’s a reflection of Filipino culinary heritage, passed down through generations. This flavorful and comforting dish, with its tangy and savory notes, remains a cornerstone of Filipino cuisine, showcasing the simplicity and depth of flavor that defines it. Whether shared during festive gatherings or enjoyed as a comforting meal, Filipino Pork Adobo promises a journey through tradition and taste that leaves an indelible mark on the palate.

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