Adobong Baboy

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 partners of rice.

It is prepared by pieces of pork or chicken (in this recipe, though, I only used pork) or a mixture of both in vinegar, crushed garlic, black peppercorns, and soy sauce. The mixture is simply simmered until the meat is tender and pan-fried to get the desirable crisped edges.

Although it’s common to see adobo made of pork or chicken, it can also be extended to other ingredients such as sitaw (string beans), pusit and assortment of add-ons such as okra or pork liver.

Here’s how I cook my pork adobo.

INGREDIENTS:

  • 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
  • 1 tsp cooking oil
  • 6 cloves garlic, minced
  • 1/2 small onion; chopped
Cooking Procedure:
  1.  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.
  2.  Add water, vinegar, soy sauce, bay leaf, and peppercorn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and the sauce has almost dried up.
  3. Serve with rice.

Cooking Tips:

  1. 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.
  2. Boiling the pork without vinegar at the beginning of the cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
  3. Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.

Pork Adobo

It is prepared by pieces of pork or chicken (in this recipe, though, I only used pork) or a mixture of both in vinegar, crushed garlic, black peppercorns, and soy sauce. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Filipino
Servings: 4 people
Calories: 342kcal
Cost: P150

Equipment

  • Skillet
  • Ladle
  • Cooking knife

Ingredients

  • 1/2 kilo Pork belly Cut into cubes
  • 1 pinch Salt and ground pepper
  • 1/2 cup Water
  • 1/3 cup Cup white vinegar
  • 1/3 cup Soy sauce
  • 3-4 pcs Bay leaves
  • 1/2 tsp Peppercorn
  • 1 tsp Cooking oil
  • 6 cloves Garlic minced
  • 1/2 pc Small onion chopped

Instructions

  • 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 peppercorn. Do not stirTurn down the heat. Simmer for about 20 minutes or until pork is done and the sauce has almost dried up.
  • Serve on a bowl or container.

Notes

Cooking Tips:
  1. 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.
  2. Boiling the pork without vinegar at the beginning of the cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
  3. Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.
1 Comment
  1. […] Adobong Pusit BY MASTER CHEF ON October 11, 2011 CATEGORIZED UNDER Seafood | 116930 Commenthttp%3A%2F%2Fpinoyfoodrecipes.com%2Frecipes%2F11693-adobong-pusit.htmlAdobong+Pusit2011-10-11+10%3A58%3A19MASTER+CHEFhttp%3A%2F%2Fpinoyfoodrecipes.com%2Frecipes%2F%3Fp%3D11693 Make no mistake. Cooked adobong pusit may be filled with ink-colored mixture but it is a tasty squid dish cooked using the same procedure  as the very popular Filipino adobo recipe. […]

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