Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, pork adobo. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork adobo is a simple recipe but requires time to make. In this recipe, I moved away from the conventional way by browning the pork pieces first. After browning the pork, I add the rest of the ingredients and let the mixture simmer until the pork meat is tender. Add the cubed pork, and bring to a boil over high heat.
Pork Adobo is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Pork Adobo is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook pork adobo using 17 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Pork Adobo:
- Take 1-1/2 kilos Pork Country Style (cut accordingly)
- Make ready 1 liter Chicken Broth
- Get 1/2-3/4 cups balsamic vinegar
- Make ready 1 tsp to "1 and a half tsp" Crush black pepper
- Get 2-3 tbsp brown sugar
- Make ready 1 head garlic crushed
- Prepare 3-4 onions medium to big size
- Make ready 2-3 bay leaves
- Prepare 1/2 tsp oregano
- Get 1 large green or red pepper
- Make ready 2 tbsp patis or to taste
- Get Ingredients according to how much meat, 1 or 1 and a half kilo
- Get 2 tbspToyo (optional)
- Get 2 tbsp Oyster sauce (optional)
- Get Toyo and oyster sauce optional esp when using balsamic vinegar
- Get Banana blossoms (washed and soak in 1 cup water), =optional=
- Prepare LIVER SPREAD can also be added during the simmering
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. Drain the pork, reserving the marinade.
Instructions to make Pork Adobo:
- Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color.
- Set aside meat. Sautee garlic and "half of onions". Mix well until combined.
- Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins.
- Pour chicken stock.
- Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce.
- Check for meat tenderness. Fats should be jelly-like texture.
- If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender.
- Add the banana blossoms if desired. It has to be pre-soaked.
- Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish.
- Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar.
- After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor)
- Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing.
- Season with patis. Continue to pan fry until done.
- Ready to serve. Reheat before serving so it won't be greasy.
Adobo is a popular dish in the Philippines, along with Sinigang. Drain the pork, reserving the marinade. Pat the pork dry with paper towel. Pork adobo is one of the most well-known and loved dishes by everyone. In fact, Pork adobo is often included in every typical restaurant or carinderia here in the Philippines.
So that is going to wrap this up for this exceptional food pork adobo recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
