ADOBONG BABOY (Pork Adobo)
By: John Felix Regla
Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. 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, other meats, seafoods, and vegetables such as squid, goat meat, veal, beef, shrimp, river spinach can also be cooked this way. This Pork Adobo Recipe is one of the easiest and best that you will find.
This is a very basic Adobong Baboy or Pork Adobo recipe. In contrast to my first Adobong Baboy recipe, this one has the usual thick sauce, although both are addictively delicious.
The great thing with adobo is that it has a longer shelf life especially if kept in the fridge. One of its main ingredients, vinegar, helps in semi-preserving the food which shuns spoilage.
Follow the recipe below in two easy steps!
You will need:
3 tbsp vegetable oil
6 cloves garlic, minced
1/2 kilo pork, cut into cubes
salt and ground pepper to taste
1/2 cup water
1/2 cup white vinegar
1/3 cup soy sauce
1 tbsp sugar
3-4 laurel (bay leaves)
1/2 tspn peppercorn
How to prepare:
In a hot skillet over medium heat, add oil. Sauté garlic and pork cubes. Sprinkle some salt and pepper to taste. Cook while stirring occasionally until meat is brown.
Add water, vinegar, soy sauce, bay leaf, sugar, and peppercorn. Do not stir. Turn down the heat. Simmer for about 20 minutes or until pork is done and sauce has almost dried up.
Serve with rice.
Pro tip: Do not stir the mixture right after adding the vinegar while cooking. This also goes with other vinegar-based food such as Paksiw (a stew in vinegar). The vinegar will not be cooked properly. Hence, the result would be sour and all you can taste is the raw vinegar. Unless that’s what you prefer. Stir the mixture only after it started to bubble up. That’s why it’s important to turn the heat down to avoid burning and to make the meat tender.
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