By Ben Santones
Adobo is definitely the most popular dish coming from the
Philippines. It has its native Philippine origins, but does carry some
influences by Spain and China, which are evident by the name 'adobo' and
one of its main ingredient, soy sauce. It is a simple dish to cook, but
the aroma of this dish will more than likely make anyone hungry every
time. Adobo is served with steamed rice, but may be served with bread.
Either pork or chicken maybe used, though different variations exist
that use fish and vegetables.
Prep Time: 45~85 mins, serves 6~8
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
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1/4 c. vinegar
4 hard boiled eggs
1 tsp. grnd black pepper
4 hard boiled eggs
1 tbsp white or brown sugar
Method:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be made with chicken, or a combination of pork and chicken.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
Prep Time: 45~85 mins, serves 6~8
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
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1/4 c. vinegar
4 hard boiled eggs
1 tsp. grnd black pepper
4 hard boiled eggs
1 tbsp white or brown sugar
Method:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be made with chicken, or a combination of pork and chicken.
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.
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