Pork Adobo

Written by on in Chicken, Filipino, Filipino Dishes, Pork

Adobo is one of the most famous Filipino dishes. It already has gained a huge name and followers in the International scene. With it’s plain and simple ingredients, you’ll be amazed at how good it really is. You can make it using chicken, pork, or even a combination of the two.  So this recipe is good for any meat you prefer to cook. My husband loves all kinds of chicken dishes, but oddly, he prefers pork when it comes to adobo. It’s a comfort food that’s commonly eaten with rice (and this is recommended, as rice soaks up the delicious sweet, sour, and garlicky sauce excellently). There are different versions of adobo depends on the province where you come from. Some add coconut milk, some makes it sweet, or some with a lot of sauce, some fried and/or hardly any sauce. Whichever you prefer, as long as you know how to cook and follow instructions properly, they will come out as good as the way you like it! Here is my favorite version though. Not too saucy.

Before you start doing anything else, I recommend reading my tips first, that way, you  might want to follow some ideas and options that will affect your grocery-shopping or the way you will cook and prepare some ingredients. Just like any other subject, there are always rules and guidelines but sometimes rules are meant to be broken, right? And that’s where the fun of it! LOL!  It is always good to have it so you can be well-prepared. However, you can cook this dish the way you like it. I bet it will taste delicious and you just feel proud about it. Hope it helps 😉

Prep time: 15 minutes
Cooking Time:  60-75 minutes
Yields: 6-8 servings, depends on appetite
  • 2 lbs pork/chicken with skin(optional), cut up 1 1/2 inch wide by 2 inches long
  • 1/2 cup olive oil
  • 1 head of garlic, Chopped
  • 1 tsp  ground black pepper
  • 3/4 cup soy sauce
  • 1 tsp sea/pink salt
  • 1/4 cup vinegar
  • 1 tbsp white or brown sugar(optional)
  • 6 hard boiled eggs
  • 2-3 bay leaves
  • 2 cups of water or as needed(about 1 1/2 inch tall of water in the pan from the meat)

Instructions:

  1. Rub meat with salt. Heat up oil in low fire. Then fry pork/chicken until brown and a little crunchy. Set aside meat and fry garlic in same pan. Brown the garlic, then toss in half of the fried meat only. (Toss other half later, when almost done to enjoy the crispiness on some of the meat if you prefer)
  2. Add soy sauce, water, bay leaf,  sugar and ground black pepper. Let it simmer in low fire for about 30 minutes. Stirring every 10 minutes or so
  3. Drop the rest of the meat. Stir. Simmer for another 30 minutes
  4. Wait until the sauce gets thicker or according to your preference and gets to the color that you want to make it look enticingly delicious (dark brown).
  5. Pour vinegar around. DO NOT COVER PAN NOR STIR!!! …Simmer again for another 10-15 minutes. Taste if you need to add more vinegar, soy sauce or add sugar if you prefer it to be a little sweeter
  6. Add hard boiled eggs(optional)
  7. Turn off
  8. Serve over rice or bread and enjoy!
Pork and chicken adobo

Notes and Tips:

  • You can add as many as hardboiled eggs you want. lol!  Adding them is an alternative also, instead of eating more rice. That’s for me. Adding hardboiled eggs to our adobo was a tradition while growing up in the Philippines.
  • After frying, try to lessen the oil from the pan. Use enough only for sautéing as it is not healthy to be soaking in too much oil.
  • You can also add fried whole cloves of garlics in there. I fry some and put it as toppings!
  • Adding vinegar in the last few minutes of the cooking is very important. Putting the vinegar in the first step of boiling the meat is not advisable as this will not help in making the meat tender faster.
  • This is a good source of protein especially for those people on diet trying to cut down on carbs (in that case, cut out the rice or bread completely and definitely add the eggs.)
  • Adobo can be cooked with pork and chicken as combination or chicken alone. Whatever your preference. Turkey is also another option. Some people likes to add chicken liver and gizzard as well
  • You can make a big batch and freeze the other half. They can be good for 6-8 weeks

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

DISCLAIMER: As someone who’s only passionate about cooking and determines healthy food to eat, I am not a doctor, nor do I intend for the following to cure, prescribe, or heal any disease or ailment. Please see a medical professional before consuming anything medicinally, changing your diet, or seeking holistic healing practices. Eat/Drink at your own risk…;p

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