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.
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 stir. Turn 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:
- 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 at the beginning of the 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.