Pork Adobo is a popular Filipino dish known for its flavorful and savory taste. It’s made by marinating pork pieces in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, and then simmering it until the pork becomes tender and infused with the marinade’s flavors. Here’s a basic recipe for Pork Adobo:
Ingredients:
- 2 lbs pork belly or pork shoulder, cut into chunks
- 1 onion, peeled and sliced
- 1 head of garlic, peeled and minced
- 1/2 cup soy sauce
- 1/2 cup vinegar (cane vinegar or white vinegar)
- 1 cup water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon cooking oil
- Salt, to taste
- Sugar, to taste (optional)
- Hard-boiled eggs (optional)
- Steamed rice, for serving
Instructions:
- In a large bowl, combine the pork, soy sauce, vinegar, half of the minced garlic, bay leaves, and black peppercorns. Let the pork marinate for at least 30 minutes, or you can refrigerate it overnight for better flavor absorption.
- Heat the cooking oil in a large pot over medium heat. Once the oil is hot, add the sliced onions and the remaining minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Add the marinated pork to the pot, reserving the marinade. Brown the pork pieces on all sides for a few minutes.
- Pour in the reserved marinade along with the water. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let the pork simmer for about 1 to 1.5 hours or until the pork is tender. You can also add a bit of sugar at this point to balance the flavors if desired.
- Once the pork is tender, you can adjust the seasoning with salt and more sugar if needed. Some variations also add hard-boiled eggs during this step, allowing them to absorb the flavors of the sauce.
- Continue to simmer for a few more minutes until the sauce has slightly thickened.
- Serve the Pork Adobo over steamed rice. It’s traditional to have a side of the adobo sauce for dipping the meat or drizzling over the rice.
- Enjoy your homemade Pork Adobo!
Pork Adobo is a versatile dish, and different regions and families might have their own variations and secret ingredients. Some people like it a bit sweeter, others spicier, so feel free to adjust the recipe to your taste preferences.
