Adobo is definitely the most popular dish coming from the Philippines. It has its native Philippine origins, but does carry some influences by Spain and China, which are evident by the name 'adobo' and one of its main ingredient, soy sauce. It is a simple dish to cook, but the aroma of this dish will more than likely make anyone hungry every time. Adobo is served with steamed rice, but may be served with bread. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 cup soy sauce
1 tsp. grnd black pepper
1 cup soy sauce
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
2-3 bay leaves
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with chicken, or a combination of pork and chicken.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 cup soy sauce
1 tsp. grnd black pepper
1 cup soy sauce
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
2-3 bay leaves
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with chicken, or a combination of pork and chicken.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.
About the Author:
We have a wide collection of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now live in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people around the world.
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