Pork Adobo


Pork Adobo. Adobo is a Spanish word that means seasoning or marinade but this dish was said to be an original Filipino recipe. When the Philippines was colonized by the Spaniards, they have noticed a cuisine similar to what they are cooking. Since the meat is being marinated, they called it adobada. In the Phillipines, this style of cooking commonly called Adobo, in which chicken, pork, or most often a combination of the two are cooked in soy sauce, vinegar, and water, which has been seasoned with lots of garlic, bay leaves, and black pepper. Then the meat is cooked until browned or even grilled, and served with the cooking liquid, which is reduced to a tasty thick brown sauce. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken. You can use other meats, seafoods, and vegetables such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way.
There are many ways pork adobo can be prepared almost as many as the dialects spoken in the Philippines. Other regions prefer it “soupy”, swimming in the juice, and other parts, like as it is prepared here, simmered to dry with just enough grease to make a cardiologist cringe.

2 lbs. pork shoulder
1 tablespoon whole peppercorns
2 bay leaves
1/2 cup white vinegar
1/2 cup soy sauce
2 cups water
3 garlic cloves crushed
Juice from 1 lemon


Cooking Procedure:

In a medium pan, add the peppercorns, garlic, bay leaves, soy sauce, vinegar, water, and lemon juice. Cut pork into chunky pieces. In here, pork shoulder roast was used cut into 2×3′′ strips. Place the pork in the pan and marinate for 15 minutes before turning on the burner.

Turn burner to medium heat and bring pan to a boil. Lower heat and simmer for about 45 minutes. Keep pan partially covered.

The liquid will reduce to form a sauce on the meat. Keep an eye on the pan toward the end of cooking as the liquid will reduce quickly. Reduce the sauce until it is no longer visible in the pan, but is fully coating the meat. The meat will take on darker color at this point and caramelize in the pan. Serve over steamed rice.

You can leave a response, or trackback from your own site.

Leave a Reply