Pork Adobo is made with succulent pork stomach braised in vinegar, soy sauce, garlic, and onions. A scrumptious steadiness of salty and savory, this hearty stew is the Philippines’ nationwide dish for a great cause!
The Filipino adobo is a cooking course of or method during which meat, seafood, or indigenous greens are braised in a mix of vinegar and aromatics corresponding to garlic, onions, peppercorns, and bay leaves.
The various methods adobo is ready are as numerous because the islands and dialects within the Philippines. Adobong pula with atsuete, Adobo sa gata, and Pineapple Pork Adobo are only a few variations of this traditional Filipino nationwide dish.
Some just like the hearty stew with extra sauce, whereas others desire it simmered dry. Others prefer it barely tangy, whereas some desire it on the candy facet. This recipe is how I like mine, with fantastically seared pork and a wealthy and thick sauce to spoon over mounds of rice.
Extra adobo recipes to strive
Ingredient notes
- Pork– I desire to make use of pork stomach in my adobo as a result of I like its melt-in-your-mouth tenderness, however you possibly can substitute pork shoulder, which, though a leaner minimize, has sufficient ribbons of fats to carry equally scrumptious outcomes. Different cuts, corresponding to pork chops, legs, hocks, and ribs, are additionally good choices for sluggish cooking.
- Oil– for sauteing and browning
- Sauce– a traditional mixture of tangy vinegar and savory soy sauce; water for tenderizing the meat.
- Aromatics– garlic, onion, bay leaves, and peppercorns improve taste.
- Seasonings– modify style with salt and pepper
Pork Adobo cooking steps
- Marinate- Reduce the meat into uniform items to make sure even cooking. Mix with onions, garlic, bay leaves, salt, and pepper in a bowl. Marinate within the fridge for about half-hour.
- Brown the pork – Warmth oil in a large, heavy-bottomed skillet over medium warmth. Add the meat combination and prepare dinner, turning sometimes, till the pork is flippantly browned. Don’t overcrowd the pan when browning the pork so it will get a great sear and doesn’t steam. Use a large pan or prepare dinner in batches if needed. Correctly searing the meat earlier than including the braising liquid is a vital step, because it offers the dish a scrumptious coloration and unimaginable depth of taste.
- Add vinegar and permit it to boil, uncovered, with out stirring to prepare dinner off the sturdy acid style.
- Prepare dinner– Add soy sauce and water and stir to mix. Convey to a boil. Decrease the warmth, cowl, and simmer till the meat is fork-tender and the sauce is lowered. Season with salt and pepper to style.
Cooking suggestions
- Potatoes and hard-boiled eggs are a scrumptious solution to prolong servings. To assist the potatoes from falling aside, pan-fry the minimize potatoes first earlier than including them to the stew.
- If you wish to season the dish with extra salt than the recipe requires, I counsel including it throughout the previous few minutes of cooking to gauge style accurately. The flavour of the dish will focus because the sauce reduces.
Serving solutions
- Adobong baboy is greatest loved with piping sizzling steamed rice for lunch or dinner. It’s normal to search out it on breakfast menus, corresponding to an adosilog meal (adobo, garlic fried rice, and fried egg).
- Whereas it’s primarily served as a viand, adobo meat can be used as a filling for bread, corresponding to siopao or pandesal.
Storing leftovers
The adobo cooking course of was initially a solution to protect meals. Pre-colonial Filipinos ready meat and seafood in vinegar and salt to extend shelf life. It is an ideal make-ahead dish that tastes higher after a day or two when the flavors have melded.
- Cool fully earlier than transferring to a container with a tight-fitting lid. Refrigerate for as much as 3 days or freeze for as much as 2 months.
- Reheat in a large pan over low warmth to an inner temperature of 165 F or within the microwave at 2 to 3-minute intervals till fully heated.
- Leftovers may also be became scrumptious fried rice. Shred the cooked meat and toss with day-old steamed rice in a sizzling pan together with a number of tablespoons of the sauce.
Filipino Adobo made with pork stomach is a scrumptious medley of salty and savory you will love with steamed rice. It is easy to make, hearty, tasty, and certain to be a dinner favourite!
Course: Important Entree
Servings
Components
- 2 kilos pork stomach, minimize into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oil
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
Directions
In a bowl, mix pork, onions, garlic, bay leaves, salt, and pepper. Place within the fridge and marinate for about half-hour.
In a large, heavy-bottomed skillet over medium warmth, warmth oil. Add meat combination and prepare dinner, turning sometimes, till pork is flippantly browned.
Add vinegar and permit to boil, uncovered and with out stirring, for about 3 to five minutes.
Add soy sauce and water and stir to mix. Enable to a boil for an additional 3 to five minutes.
Decrease warmth, cowl, and simmer for about 40 to 50 minutes or till meat is fork-tender and sauce is lowered.
Season with salt and pepper to style. Serve sizzling.
Notes
- Prepare dinner off the sturdy vinegar taste by permitting it to boil uncovered and with out stirring for a great couple of minutes earlier than including the soy sauce and water.
- If you wish to season the dish with extra salt than known as for within the recipe, I counsel including it throughout the previous few minutes of cooking to accurately gauge style. The flavour of the dish will focus because the sauce reduces.
Diet Info
Energy: 1256kcal, Carbohydrates: 6g, Protein: 25g, Fats: 123g, Saturated Fats: 44g, Ldl cholesterol: 163mg, Sodium: 2280mg, Potassium: 549mg, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 4.9mg, Calcium: 40mg, Iron: 2.1mg
“This web site offers approximate diet info for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, every time obtainable, or in any other case different on-line calculators.”