Pork Adobo is made with succulent pork stomach braised in vinegar, soy sauce, garlic, and onions.  A scrumptious stability of salty and savory, this hearty stew is the Philippines’ nationwide dish for motive!

The Filipino adobo is a cooking course of or approach during which meat, seafood, or indigenous greens are braised in a combination of vinegar and aromatics comparable to garlic, onions, peppercorns, and bay leaves.

The various methods adobo is ready are as numerous because the islands and dialects within the Philippines. Adobong pula with atsuete, Adobo sa gata, and Pineapple Pork Adobo are only a few variations of this traditional Filipino nationwide dish.

Some just like the hearty stew with extra sauce, whereas others want it simmered dry. Others prefer it barely tangy, whereas some want it on the candy aspect. This recipe is how I like mine, with fantastically seared pork and a wealthy and thick sauce to spoon over mounds of rice.

Extra adobo recipes to strive

Ingredient notes

• Pork– I want to make use of pork stomach in my adobo as a result of I like its melt-in-your-mouth tenderness, however you’ll be able to substitute pork shoulder, which, though a leaner minimize, has sufficient ribbons of fats to deliver equally scrumptious outcomes. Different cuts, comparable to pork chops, legs, hocks, and ribs, are additionally good choices for sluggish cooking.
• Oil– for sauteing and browning
• Sauce– a traditional mixture of tangy vinegar and savory soy sauce; water for tenderizing the meat.
• Aromatics– garlic, onion, bay leaves, and peppercorns improve taste.
• Seasonings– alter style with salt and pepper

Pork Adobo cooking steps

1. Marinate- Minimize the meat into uniform items to make sure even cooking. Mix with onions, garlic, bay leaves, salt, and pepper in a bowl. Marinate within the fridge for about half-hour.
2. Brown the pork – Warmth oil in a large, heavy-bottomed skillet over medium warmth. Add the meat combination and cook dinner, turning sometimes, till the pork is evenly browned. Don’t overcrowd the pan when browning the pork so it will get sear and doesn’t steam. Use a large pan or cook dinner in batches if essential. Correctly searing the meat earlier than including the braising liquid is a vital step, because it provides the dish a scrumptious shade and unbelievable depth of taste.
3. Add vinegar and permit it to boil, uncovered, with out stirring to cook dinner off the sturdy acid style.
4. Cook dinner– Add soy sauce and water and stir to mix. Convey to a boil. Decrease the warmth, cowl, and simmer till the meat is fork-tender and the sauce is lowered. Season with salt and pepper to style.

Serving ideas

• Adobong baboy is greatest loved with piping scorching steamed rice for lunch or dinner. It is common to seek out it on breakfast menus, comparable to an adosilog meal (adobo, garlic fried rice, and fried egg).
• Whereas it’s primarily served as a viand, adobo meat can be used as a filling for bread, comparable to siopao or pandesal.

Storing leftovers

The adobo cooking course of was initially a technique to protect meals. Pre-colonial Filipinos ready meat and seafood in vinegar and salt to lengthen shelf life. It is a terrific make-ahead dish that tastes higher after a day or two when the flavors have melded.

• Cool fully earlier than transferring to a container with a tight-fitting lid. Refrigerate for as much as 3 days or freeze for as much as 2 months.
• Reheat in a large pan over low warmth to an inside temperature of 165 F or within the microwave at 2 to 3-minute intervals till fully heated.
• Leftovers may also be was scrumptious fried rice. Shred the cooked meat and toss with day-old steamed rice in a scorching pan together with a couple of tablespoons of the sauce.

Did you make this? Make sure you go away a overview under and tag me @kawalingpinoy on Fb and Instagram!

Filipino Adobo made with pork stomach is a scrumptious medley of salty and savory you may love with steamed rice. It is easy to make, hearty, tasty, and positive to be a dinner favourite!

Prep Time: 15 minutes minutes

Cook dinner Time: 1 hour hr

Marinating: 30 minutes minutes

Complete Time: 1 hour hr 45 minutes minutes

Course: Important Entree

4 Servings

Substances

• 2 kilos pork stomach, minimize into 2-inch cubes
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon oil
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water

Directions

• In a bowl, mix pork, onions, garlic, bay leaves, salt, and pepper. Place within the fridge and marinate for about half-hour.

• In a large, heavy-bottomed skillet over medium warmth, warmth oil. Add meat combination and cook dinner, turning sometimes, till pork is evenly browned.

• Add vinegar and permit to boil, uncovered and with out stirring, for about 3 to five minutes. 

• Add soy sauce and water and stir to mix. Enable to a boil for an additional 3 to five minutes. 

• Decrease warmth, cowl, and simmer for about 40 to 50 minutes or till meat is fork-tender and sauce is lowered.

• Season with salt and pepper to style. Serve scorching.

Notes

• Cook dinner off the sturdy vinegar taste by permitting it to boil uncovered and with out stirring for couple of minutes earlier than including the soy sauce and water.
• If you wish to season the dish with extra salt than known as for within the recipe, I counsel including it throughout the previous couple of minutes of cooking to appropriately gauge style. The flavour of the dish will focus because the sauce reduces.

Vitamin Data

Energy: 1256kcal, Carbohydrates: 6g, Protein: 25g, Fats: 123g, Saturated Fats: 44g, Ldl cholesterol: 163mg, Sodium: 2280mg, Potassium: 549mg, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 4.9mg, Calcium: 40mg, Iron: 2.1mg

“This web site offers approximate vitamin info for comfort and as a courtesy solely. Vitamin information is gathered primarily from the USDA Meals Composition Database, at any time when accessible, or in any other case different on-line calculators.”