This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang.
Adobo, in general, can be cooked using different kinds of protein. 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.
Super tender and rich chunks of pork belly braised in a tangy and savory sauce–this traditional Filipino pork adobo recipe is easier to follow than you would imagine!
If you love salt & vinegar chips where the flavor just punches you in the mouth, then you’ll love the flavor of this pork adobo which, much like chicken adobo, unsurprisingly goes great with a big serving of steamed rice.
While Filipino adobo has the same name as Spanish adobo, it is a completely different dish. The latter has a spicier flavor from the paprika, oregano, and other spices, while Filipino adobo is based on a vinegar and soy sauce marinade so it’s tangy and savory. This is also similar to Vietnamese thịt kho.
Historically, Spanish colonizers named the dish “adobar de los naturales” or adobo of the natives because they recognized the marinating technique of using vinegar with meat. Before refrigerators were invented, Filipinos used vinegar and soy sauce to marinate meat and vegetables as a way to preserve foods.
Filipino adobo is one of, if not the most, famous dishes from the Philippines, just like siopao asado or pancit palabok. You can find it in many Filipino restaurants all over the world, but what’s special about this dish is that each region has its own variation, and even each family. Chicken adobo is one of the more popular recipes, but you can also make fish adobo, adobo with coconut milk, and more.
How to Cook Pork Adobo
This adaptation recommends marinating the pork to make it more tasty. Pork gut and other greasy cuts of pork are ideal for this formula.
The principal activity is marinate the pork gut in soy sauce and squashed garlic. It is ideal to marinate it short-term. On the off chance that time is restricted, one hour ought to be sufficient. Some prefer to include vinegar during the cycle. You may do as such whenever liked.
Channel the marinade. Spare it for some other time. The marinated pork should be carmelized. Warmth a cooking pot. Include pork with garlic. You can likewise include a couple of tablespoons of cooking oil. Cook the pork until it turns earthy colored.
The pork should be cooked until delicate. Do this by pouring the rest of the marinade, assuming any. Additionally include water. Allow the fluid to bubble. This is where I put the entire peppercorn and dried straight leaves. These fixings complete my pork adobo. Bubbling for 40 minutes ought to be sufficient to soften the pork. There are times when you need to cook longer.
In the event that you have not included the vinegar as a component of the marinade, empty it into the pot and let it cook for 10 minutes. Salt is a discretionary element for this formula. Use it just in the event that you think its required.
Like all adobo plans, it comes down to the vinegar. Like my chicken adobo formula, I am utilizing genuine sweetener vinegar since it’s customary and has a pleasant smooth and less acidic flavor than white refined vinegar. You actually get the tart flavor, without the sharp quality of white vinegar, as well.
I like utilizing Datu Puti’s Sukang Maasim natural sweetener vinegar from nearby Filipino stores like Seafood City, yet you can likewise substitute with white wine vinegar (this has a comparable flavor profile and acridity). A few plans do take into account white refined vinegar, yet I would suggest tasting your adobo sauce all through the cooking cycle and altering with water and additionally sugar on the off chance that it comes out excessively sharp.
- Cut your pork into cubes no smaller than one inch so they don’t disintegrate while braising, but are also small enough to marinate and cook evenly.
- Use cane sugar vinegar or a vinegar that has the same mellow flavor to get a tangy adobo without it being overly pungent or sour.
- Marinate for at least one hour in the fridge to help tenderize the meat and lessen the time when braising over the stove.
- Keep the marinating liquid to use for braising in the pot, this will give you all the tangy and savory flavors in your pork adobo.
- Taste test your adobo sauce throughout the braising process to check on the flavor progress. Remember that adobo is best served with rice to balance out the strong savory flavors, so keep in mind that the longer you cook and reduce the liquid the stronger the flavor will be.
- If your adobo tastes too pungent or too much like vinegar, add one teaspoon or dark brown sugar and re-taste. Add more if need be based on your preference. If your adobo tastes too salty, add one tablespoon of water and re-taste. Add more if it’s still too salty.
- Skim the fat layer on top of the adobo sauce, this will give you a less oily adobo. I use a spoon to scoop up the excess oils. The excess fat will be clear and look like oil, whereas the adobo sauce will be an opaque brown color.
- Pre-boil the eggs for 10 minutes, peel them, and add them into the sauce in the last 10 minutes. You don’t want to overcook them in the sauce, but still have a nice brown coloring on the skin.
- Set up your pork stomach by cutting it into one inch shapes and wiping each piece off.
- pork paunch pieces close to plate of marinade
- In a blending bowl, consolidate vinegar, soy sauce, garlic, onion, dull earthy colored sugar, cove leaf, and peppercorns. Mix until the dim earthy colored sugar breaks up.
- In a glass compartment with an impermeable top, include the pork tummy and pour the marinade over the meat. Turn the pieces to cover each piece equally. Spot the cover on top and marinate for 60 minutes. (You can put it in the ice chest for 40 minutes and spot it on the counter the most recent 20 minutes to come to room temperature).
- In a pot over medium-high warmth, incorporate the oil and move the pork gut pieces into the pot. Gritty shaded the pork waist on each side for around 30 seconds and turn. You need a slight sautéing, anyway not splendid hearty hued.
- consuming pork midriff in a cast iron pot
- Incorporate all the pieces of pork gut and marinade liquid into the pot. Incorporate enough water with the objective that it hardly covers the meat (around a couple of cups) and warmth to the point of bubbling.
- Lower to medium warmth and stew for 20 minutes, made sure about.
- stewing pork adobo in a cast iron pot
- Dispose of the spread and blend the substance. Raise the glow back to medium-high and cook uncovered for an extra 20 minutes.
- Check the pork adobo by blending around the meat, checking the delicacy of the meat, and taste the liquid for flavor. You can moreover use a sifter or spoon to skim the top if you have any extra fat or oil drifting. (I would propose skimming the oil on top if you are using pork stomach to take out excess fat).
- Over the latest 10 minutes, incorporate the gurgled eggs to ingest the adobo sauce. The total cooking time from singing to braising to including the eggs is around an hour.
- eggs added to pork adobo pot
- Finished pork adobo should have sensitive meat, faint gritty shaded liquid, and have a strong vinegar flavor since it’s proposed to be eaten with rice. If you have less significantly a vinegar taste, you can remember more water for one tablespoon options to debilitate or you can in like manner add more sugar to kill the flavor.