How to Make Filipino Pork Adobo

Adobo is synonymous with Filipino food. Even those who don't normally eat pork have a hard time resisting a good pork adobo. Like the Filipino chicken adobo, pork adobo can vary in style, based on who's doing the cooking. Pork adobo recipes are often passed down to family members, and you often hear Filipinos saying, "My Lola (grandmother) made it this way...", finishing the sentence differently. We've added a recipe that features the most traditional and common ingredients and methods. This dish provides a tasty drier adobo that's great with rice or garlic rice.

Things You'll Need

• 1 cup rice vinegar
• 2 tbsp. crushed garlic
• 1 tsp. peppercorns
• 3 bay leaves
• 4 tbsp. soy sauce
• 2 lbs. pork (large cubes of chops or loin)
• 1 1/2 cup water
• 4 tbsp. cooking oil
• Frying pan
• Deep skillet
• Tongs
• Stove
• Oven

Instructions

How to Make Filipino Pork Adobo

1. Marinate pork in vinegar, 1 tbsp. garlic, peppercorns, bay leaves and soy for 30 minutes.

2. In a frying pan with two tablespoons of hot oil, quick brown the pieces of pork.

3. Add water to the marinade and place liquid mix and pork in a deep skillet or saucepan. Simmer for 40 minutes.

4. At the 30-minute mark, turn oven on to 350 degrees.

5. When the pork is done simmering for the aforementioned 40 minutes, place the pork pieces in a glass baking dish (include as much garlic and peppercorns as you can) with the remaining two tbsp. of oil.

6. Cook for 20 minutes in the oven.

7. Serve with rice and sauce (the original marinade, simmered and warm) on the side.

Tips & Warnings

• You can serve tomatoes on the side, ampalaya (bitter melon sautéed) or spinach.

Resources

• Read this Article in Spanish