Cooking adobo, the well-known Filipino dish, is the stylist’s way of using the combination of the fragrance and taste of the main ingredients. Most of us as a Filipino always eat rice wherever we are and so I highly recommended this dish as one of the best partner of rice. It is prepared by pieces of pork or chicken (this time, I only used pork) or a mixture of both in vinegar, crushed garlic, black peppercorns and soy sauce. The mixture is simply simmered until meat is tender and pan-fried to get the desirable crisped edges.
- 1/2 kilo pork ( pork belly), cut into cubes
- salt and ground pepper
- 1/2 cup water
- 1/3 cup white vinegar
- 1/3 cup soy sauce
- 3-4 bay leaves
- 1/2 tsp peppercorn
- 6 cloves garlic, minced
- 1/2 small onion; chopped
- On a hot skillet over medium heat, add oil. Saute garlic, onion and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until half-cooked, about 15 minutes.
- Add water, vinegar, soy sauce, bay leaf and pepper corn. Do not stir.Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up.
- Serve with rice.
- You should not stir the mixture right after adding the vinegar while cooking. This is my technique of cooking using the vinegar and so it would be cooked properly. Otherwise, the result of this would be give sour and all you can taste is the raw vinegar — unless it’s what you prefer. Stir the food a few minutes after it started to simmer. That’s why it’s important to turn the heat down to avoid burning while making the meat tender.
- Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
- Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.