Pork Adobo Recipe
We have now a good selection of adobo recipes, which you can ‘search’ in this site.
I’ve always thought that adobo is a dish inherited or influenced by Spanish cuisine. After all they were the Filipino overlords for 333 years.
But apparently not, adobo or rather this recipe is truly native to the Philippines. It is so delicious that when the Spanish conquistadors tasted it, they insisted that it be called something Spanish, hence the adobo. Filipino adobo apparently is pretty similar to a Spanish dish called adobo.
Anyway, this recipe is very versatile. It can be used to cook not only pork, but chicken, beef, goat, lamb or mutton, seafood and even vegetables as well. Not only that adobo can also be a meat combination, especially of pork and chicken or vegetable and meat, like string beans and pork tandem.
Originally adobo did not have soy sauce added as now, but just seasoned with the ordinary salt. It was the influence of the large Chinese contingents in the Philippines that Chinese condiments started to be used profusely.
- 2 lbs pork belly, sliced into fairy big bite-size pieces
- 1 cup apple cider vinegar
- 6-8 garlic cloves, peeled and crushed
- 3 bay leaves
- 2 tbsp dark soy sauce
- 1 tbsp whole pepper corn
- 1 cup water
- salt to taste
- Using a large bowl, combine the soy sauce, vinegar, garlic and bay leaves.
- To this add the pork belly. Stir into the marinade and leave to soak all the goodness for at least an hour, covered in plastic cling film inside the fridge,
- Heat a wok or a large heavy bottomed saucepan.
- Drop in the pork belly and the marinade. Heat for a couple of minutes.
- Add the cup of water and whole pepper corns, then bring to a boil.
- Turn down the heat, cover the pan and leave to simmer until the meat is tender. This should take about 40 minutes to an hour.
- Check seasoning, add salt according to taste
- Transfer to a serving dish. Decorate with a small sprig of parley and slices of onion as per photo above. 🙂
- Serve hot with freshly boiled rice.
- Share and enjoy. I find even my English family and friends are rather partial to adobo, especially pork ones.