This popular dish, Adobo, is the national dish of the Philippines. It is a native Filipino dish, but was somewhat influenced by the Spaniards and Chinese. This influence is reflected by its name, and by simply having soy sauce as one of its ingredients. It is easy to cook, but because of the combination of vinegar, garlic and soy sauce, its aroma will surely make your mouth water once you try this recipe. Adobo is always served with steamed rice. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Prep Time: 45 to 85 minutes, 6 to 8 servings
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
2-3 bay leaves
1 tsp. grnd black pepper
1 cup soy sauce
1 tbsp white or brown sugar
1/4 c. vinegar
4 hard boiled eggs
2 tbsp olive oil
2-3 bay leaves
2 cups of water or as needed
Method:
Using a frying pan, saute garlic until golden brown. Add in pork and fry until brown and until water dries. Add black pepper, sugar and soy sauce. Simmer until soy sauce is absorbed by the meat. Mix and add water to simmer until pork is tender. When sauce thickens, add vinegar. Simmer again for 5~8 mins. Put in hard boiled eggs. Serve with steamed rice.
Notes:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
Prep Time: 45 to 85 minutes, 6 to 8 servings
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
2-3 bay leaves
1 tsp. grnd black pepper
1 cup soy sauce
1 tbsp white or brown sugar
1/4 c. vinegar
4 hard boiled eggs
2 tbsp olive oil
2-3 bay leaves
2 cups of water or as needed
Method:
Using a frying pan, saute garlic until golden brown. Add in pork and fry until brown and until water dries. Add black pepper, sugar and soy sauce. Simmer until soy sauce is absorbed by the meat. Mix and add water to simmer until pork is tender. When sauce thickens, add vinegar. Simmer again for 5~8 mins. Put in hard boiled eggs. Serve with steamed rice.
Notes:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
About the Author:
We have hundreds of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now lives in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people of all cultures around the world.