Introduction
Pork Adobo is a beloved Filipino dish known for its savory and tangy flavors. This dish features pork marinated in a mixture of soy sauce, vinegar, garlic, and spices, then simmered until tender. Adobo is often considered the unofficial national dish of the Philippines and showcases the country's rich culinary heritage. Each region has its own variation, making it a versatile and comforting meal that is best served with steamed rice.
Ingredients
- 2 lbs (900 g) pork shoulder or belly, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup water
- 6 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sugar (optional, to taste)
- 2 tablespoons cooking oil
- Salt and freshly ground black pepper to taste
- Chopped green onions or parsley (for garnish, optional)
Instructions
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Marinate the Pork:
- In a large bowl, combine the pork cubes, soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, and sugar (if using). Mix well, ensuring the pork is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight for deeper flavor.
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Sear the Pork:
- Heat the cooking oil in a large pot or Dutch oven over medium heat. Remove the pork from the marinade (reserve the marinade) and sear the pork pieces until browned on all sides, about 5-7 minutes.
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Add Marinade and Simmer:
- Pour the reserved marinade and water into the pot with the seared pork. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the pork is tender and the flavors meld together. Stir occasionally to prevent sticking.
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Adjust Seasoning:
- Taste the adobo and adjust seasoning with salt, pepper, or additional sugar if needed. If you prefer a thicker sauce, remove the lid and let it simmer for an additional 10-15 minutes until the sauce reduces.
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Serve:
- Once cooked, remove from heat. Serve the Pork Adobo hot, garnished with chopped green onions or parsley, alongside steamed white rice.
Health Notes
- Pork Adobo can be high in sodium due to the soy sauce and can also be rich in fats depending on the cut of pork used. To make a healthier version, consider using lean cuts of pork and reducing the amount of soy sauce or using low-sodium soy sauce.
Serving Suggestions
- Pork Adobo is best served with steamed white rice to balance its rich flavors. You can also accompany it with a side of sautéed vegetables or pickled greens for added freshness.
Tips
- Marination Time: The longer you marinate the pork, the more flavorful the dish will be. Overnight marination is ideal.
- Variations: You can experiment by adding vegetables like potatoes or hard-boiled eggs during the cooking process for additional texture and flavor.
- Leftovers: Adobo tastes even better the next day as the flavors continue to develop. It can be stored in the refrigerator for up to 3 days or frozen for longer storage.
