PORK ADOBO

Pork Adobo

This basic pork adobo recipe shows my own way of cooking pork adobo. It depicts how I make this dish using core ingredients. Note that this method might not be the same as the traditional way, but its result has always been good.

Pork belly has been my go to cut when making basic pork adobo. The other pork cuts that I also consider best are pork butt and pork shoulder. All these cuts have a common similarity –fat. It makes pork adobo taste better and keeps the meat moist.

I know that pork adobo is not the healthiest dish around. I suggest that you consume this moderately, or just look at the picture (while drooling). Otherwise, you can cook other adobo versions that are low in fat. Chicken adobo and fish adobo are good examples. There are also several adobo recipes that you can choose from. I have compiled a list for you. Please check my post about 31 Insanely Delicious Adobo Dishes. Don’t forget to pin the images if you like it.

I started cooking by infusing the flavors of the spices in oil. The garlic was cooked first and the peppercorns and dried bay leaves were added after a minute or two. This method will make your pork adobo smell good from the start and it will help it to be more flavorful because of the infused oil. Make sure to always keep an eye on the garlic because we do not want it to get burnt.

Finally, water is an important ingredient needed to braise the meat. You can substitute it with beef broth (or even chicken broth) for your dish to be more tasty.

Try this basic pork adobo recipe. Happy cooking!

Ingredients:

1 ½ lb. pork belly, cubed

1 ½ teaspoons whole peppercorn (pamintang buo)

5 to 6 pieces dried bay leaves (dahon ng laurel)

6 to 8 cloves garlic, crushed

5 tablespoons soy sauce

3 tablespoons coconut vinegar

1 ½ cup water or beef broth

3 tablespoons cooking oil

Salt to taste (optional)

Procedures:

Heat the oil in a cooking pot.

Add the garlic. Cook until it starts to turn light brown.

Add the peppercorns and bay leaves. Continue to cook for 20 seconds so that its flavors get infused in the oil.

Put the pork belly in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.

Pour the soy sauce and beef broth (or water). Let boil. Cover and cook in low heat for 40 minutes or until the pork gets tender. Add more beef broth or water if the liquid starts to dry quickly.

Pour-in the vinegar. Let the liquid re-boil. Stir and cook for 8 minutes.

Taste your pork adobo and decide to add salt if needed.

Transfer to a serving plate. Serve.

Share and enjoy!