Adobo Recipe

Pork Adobo
Everyone has their own recipeand different regions do it differentlyIve even seen one with ketchup eww, but heres my take.

2 tbs. oil
6 dried bay leaves
8 cloves of garlic minced
half a small onion (chopped)
2.5 lbs of pork (butt or shoulder cut into 1.5 inch cubes) OR chicken (drumsticks, thighs, wings)
1/2 cup white vinegar
1/2 cup soy sauce
2 tbs. brown sugar
1 teas. black pepper
1/ ½ cup water

1.In a non-stick pot, over medium heat, sauté the garlic, bay leaves, and the onions in oil until the onions are translucent and wilted.
2.Add the pork and raise the heat to medium-high. Allow the pork to lightly brown on a couple sides of each cube. It will take about 10-15 minutes for the juices from the pork to evaporate and for the meat to start browning. Make sure the garlic/onions do not blacken.
3. In a seperate bowl combine the water, sugar, the black pepper, the vinegar and soy sauce.
4. Pour in about 2/3 of the mixture into the pot. Cover the pot and allow the meat to simmer for about 15-20 minutes over medium-high heat or until the broth has reduced to about 2/3 it's original volume. Don't stir.
5.When the broth has reached 2/3 its volume, taste the broth, add more of the combined liquid or individually add soy sauce, vinegar, or sugar depending on your taste.

If you dont cook much and youve never made adoboit is admittedly, a bit complicated. So here are some helpful tips:

*For vinegar I use a brand called Datu-puti and for soy sauce I use "Marca Pina" and I also like Golden Mountain Seasoning Sauce
*Filipinos say that you are not supposed to stir sauce that has vinegar in it, pour it in, let it simmer, and taste it, but dont stir at least not while its cookingdas what I heard
* Its important that the cubes of meat arent too small, otherwise they absorb too much of the sauce.
*In step 5, taste it to see what you want to add, if its too salty add some water and maybe another teaspoon of sugar, if its bland add a little more soy sauce, if it tastes to soy saucy add a little more vinegar or some sugar. Just add things a little at a time to reach your desired flavor.
*Keep in mind this isnt soup, youll be spooning some of the sauce over some flavorless white rice, so it should have a somewhat strong flavor to compensate for the meat and the rice.
*Pork adobo can be greasy depending on what cuts of meat you use, if it is greasy I usually pour the sauce into cup so I can spoon off the oil or fat that floats to the top, and then I pour the sauce back into the pot.
*Some people like their adobo dry, you can reduce the broth down as much as you want.
*Adobo will keep in the fridge for about 5-6 days, just make sure its covered. The longer meat becomes more flavorful in the following days.
* Cooking adobo is sort of like making a perfect cup of coffee. When you have a cup of black coffee, you see how much you have and can smell how strong it is and then you just guesstimate how much creamer and sugar you want to add. Making adobo is the sameadd soy sauce, vinegar, sugar, or water to suit your taste.

Category:

Howto & Style

Tags:

• Chicken adobo
• chicken adobo recipe
• pork adobo
• sarap
• filipino food
• lutong pinoy
• tom jones ang lola mo
• aney
• mas masarap ang luto ko
• lola

[sohigh2die]

Yeah they said the vinegar cooks better without stirring, but who cares. The quality at the end is what counts. I squeez lemon or kalamansi instead of sugar. The basic of Adobo is just actually made of garlic, oil, chicken, soy sauce, vinegar pepper and bay leaves. It's up to someone to experement with ginger, onion, sugar and lemon. Nice vid :)

[1hungryguy]

@sohigh2die i had heard that it was so the vinegar wouldn't taste too "vinegary." ...my lola taught me the basic recipe...and was told to add onions and sugar when i made it in the philippines =) thanks for the comment!

[chickylittle]

ur recipes easier n it looks really yummy.. thanks for posting

[1hungryguy]

thanks for your comment...its means a lot, really! =D

[jensalice]

yum :P

[SamuelConcepcion]

the chicken should have been marinated in soy sauce, vinegar, garlic and pepper overnight.

[emari3]

looks good! (",)

[TheGeorgiaCanuck]

My friend Emmanuel and his wife brought some of his pork adobo and rice over to a get together. I'm a southern guy from Georgia and prepared bbq ribs and cornbread muffins. We discovered that pork adobo and cornbread is AWESOME!

Thanks for the recipe!

[Kimberlyjkisinger]

YUM my friends mom made this for me once and now i want some!

[Kimberlyjkisinger]

YUM my friends mom made this for me once and now i want some!

[mlauntube]

I got this on the stove right now and rice is going. I'm going to make the one change that I've see in other adobo recipes: after the meat is cooked, I will remove it and fry it in a little oil, then serve with rice and sauce. Frying pork or the skin of chicken adds a very nice flavor.

[jeagerdog1]

Trying this receipe tonight. I will let you know how it works out..

[mlauntube]

Great recipe! I have never heard of not stirring vinegar, but it makes sense because is has a low specific gravity (should float on top) and more of the harshness should evaporate.

One tip: if you put the onions in before the garlic, its less likely that you will scorch the garlic.

Please post more!

[brookelamar]

@kaleenmar - I believe he said 4 to 5 minutes or stirring....