How to Make Filipino Lo-Fat Pork Adobo

Saucy Pork Adobo

Adobo is a mildly spiced but flavorful recipe widely considered to be the national dish of the Philippines. (Taken from the Spanish word for marinade, "adobo" is both a noun and a verb.) There are as many recipes for adobo as there are cooks who make it, but the common ingredients are pork and chicken, garlic, onion, bay leaves, vinegar, soy sauce and paprika.Adobo can be a high- or low-fat dish, depending on the ingredients you choose. Pork shoulder is traditional, but has a lot more fat than lean pork loin. Chicken is frequently included with the pork, but dark-meat chicken can contain as much fat as pork shoulder.Some recipes call for marinating the meat before cooking, but some don't. Sugar is sometimes used. Some adobo is served with the sauce juicy and intact, but it can also be dry-fried or roasted to reduce the amount of sauce and make the edges of the meat brown and crisp, somewhat in the style of Mexican carnitas. The best approach to a low-fat version of the dish entails following a three-part process. Marinate the meat, braise in the liquid, then bake or dry fry to carmelize and add a crispy texture. The tenderness of the finished dish is ensured by the vinegar and soy sauce included in the marinade, and the flavor that would be come from frying is instilled by marinating and then braising and dry-frying the meat.Adobo is always accompanied by mounds of white rice. No Filipino meal would be complete without this delicious signature dish.

Things You'll Need

• 2 lbs. pork loin, cut in 2" cubes
• 1 head garlic, minced
• 1 medium yellow onion, diced
• 1/2 cup dark soy sauce
• 1/2 cup vinegar
• 1 tsp. paprika
• 5 bay leaves, crumbled
• 1/4 cup brown sugar (optional)
• 2 tbsp. vegetable oil
• 2-1/2 cups water
• Cooked white rice

Instructions

1. Combine the pork with garlic, onion, soy sauce, vinegar, paprika and bay leaves. Toss thoroughly with your hands, to completely coat the meat with the seasonings. Put it in a plastic food storage bag and seal well. Place the bag in a bowl or pan and refrigerate overnight or all day.

2. Heat a large, oven-proof frying pan or Dutch oven over medium high heat. Add oil, then add the meat to the pan. Stir-fry the meat and oil for several minutes until the meat has lost its raw, floppy texture and started to brown. Add water to the pan.

3. Bring the water to a boil, then reduce the heat to a low simmer. Simmer the pork covered for about an hour, until the meat is fork-tender.

4. Heat the oven to 350 degrees Fahrenheit. Place the pan in the oven and remove the lid. Bake for an hour, stirring frequently, until the sauce is greatly reduced and the edges of the meat are crispy.

5. Cook the rice while the meat is baking. Serve the meat with rice. Serve any leftover sauce on the side.

Tips & Warnings

• If you want a softer, saucier adobo, you can increase the amount of water or eliminate the baking step.

• If you want your adobo saucier, you can also thicken the sauce with a slurry of 2 tbsp. corn starch and 2 tbsp. water. This will add a great taste without additional fat.

• You can also omit the baking and dry-fry the meat over medium heat on the stove. Make sure you stir frequently to avoid scorching.

• If you have access to palm sugar, substitute it for the brown sugar.

• Browned and crispy is good, burned is bad!

Resources

• Lodge Classic 7-Quart Covered Dutch Oven
• Memories of Philippine Kitchens