Adobo is the most loved recipe in the Philippines and people around the world just loved it the first time they tried it! Only few main ingredients needed, such as soy sauce, vinegar, laurel leaves and garlic. Voila..you have a sumptuous meal ready for devour. But, hold on..Adobo is not that easy to cook. That is, if your just new to cooking. It ain’t gonna be easy, unless your going to take note of my recipe.
Seriously, there are tons of version of this recipe. I’m sure you’ve seen Panlasang Pinoy, Food Network and tons of other blogs about Adobo. And let me tell you the secret of a Perfect Adobo.
Never forget to marinate your pork. Your Pork will sip in all your Soy Sauce, you’ll end up putting more soy sauce and water. It will ruin the taste.
You need a bulk of fresh crushed Garlic. The more the tastier!
Your Soy Sauce and Vinegar should be in equal parts
Do not mix sauce when you pour in the vinegar, let it simmer and cook on its own. Mix it after a few minutes of simmer. It’s an old myth, but I can attest to it.
I chose Pork Liempo or (Pork belly) because we need a bit of fat from pork and meat at the same time. Also, it won’t take you much time tenderizing the pork.
Pork Adobo Recipe
- For the marinate:
- 1 Kilo Pork Belly (Cut in medium cube size)
- 1 Cup Soy Sauce
- 1 Head Garlic (crushed)
- *Combine and mix marinade ingredients in a bowl for 30 minutes.
- For Adobo:
- 1 Cup Soy Sauce
- 1 Cup white Vinegar
- 1 cup water
- 4 tbsp brown sugar
- Dried Laurel leaves
- In a non stick pan, grill your pork belly skin side down without oil and toast the skin until golden brown.
- Then, add 1-3 tbsp oil and continue to fry 5-8 minutes on all side.
- Add in garlic (strained from the marinade) until brown.
- Put at least 1 cup of soy sauce, including the marinade sauce leftover.
- Make sure you know how much soy sauce you’re pouring because you need to put the same amount of vinegar later on.
- Add Peppercorns
- Simmer for 1-2 minutes and add your brown sugar. Mix until dissolved and slightly caramelized. About 5 minutes.
- Add White Vinegar. Do not mix. Let it simmer for 5 minutes.
- Add laurel leaves
- Add 1 cup of water and simmer for 15 minutes.
- Season with salt to taste (as needed).
- Serve it hot with a cup of rice!
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