Pork adobo is a popular Filipino food that I recently learned to cook. It is very versatile, and any meat goes well with it. The leftovers taste even better. As a matter of fact, I shred the meat with a fork and make Adobo Carnitas Tacos the next day. The sauce makes for a yummy fried rice addition too.
Filipino Pork AdoboPrint Recipe
- Olive oil
- 1 kilogram of pork belly
- 1 head of garlic, crushed
- ½ cup of vinegar
- ½ cup of soy sauce
- 1½ teaspoon of ground pepper
- 1 teaspoon of 5-spice
- 3 tablespoons of brown sugar
- 5 bay leaves
- Combine the soy sauce and vinegar in a bowl. Set aside.
- Unwrap the package of pork belly, and cut them into 2-centimetre cubes.
- Dump them all in a huge bowl or bag, then pour over the soy sauce and vinegar marinade. Leave in the fridge for a couple of hours or overnight.
- Next day, or whenever you decided to take the meat out of the fridge, fry the pork belly in olive oil until brown crusts form on the surface. Don’t overcook, and a few minutes is all you need if the stove temperature is high. Save the marinade for later.
- You have the option to use a large pan, then transfer it later to a medium or large pot. I just grabbed a medium-sized stockpot, and did everything from there. It took me 2 batches to accomplish this step because it was a bit crowded in that pot. Set the fried pork aside somewhere.
- In the meantime, still on high, throw the crushed garlic into the pot and cook until fragrant.
- Pour in the marinade, then bring back the meat. Add the water after.
- Spoon in the pepper and brown sugar.
- Add the bay leaves, then leave to boil on high heat.
- After boiling, decrease the stove temp to low. Bring to a simmer. Then cover the pot with a lid. Slow cook for at least 2 to 3 hours.
- You can choose to leave the Adobo as a stew, unless you prefer a thicker sauce. Then shove the meat to the side, dial up the heat again, let the liquids bubble and seethe with the lid off. I take the meat out; then, when the sauce is as thick as I want it to be, I return the meat in the pot. Tedious, but I hate to risk the meat drying out in the process.
- There you have your luscious Adobo. Serve this Filipino Classic with white rice. You won’t regret it.