Simple yet special Pork Adobo
The Adobo is originally a Spanish term for marinating raw food with different spices such as paprika, oregano, and garlic, with salt and vinegar to preserve its flavor. When the Spanish conquistadors arrived in the Philippines, it was the term they called the indigenous cooking method of stewing meat with vinegar and it has been known as adobo since. The original name for adobo is now lost in history. Interesting isn’t it?
Adobo is a versatile dish, you can make it with pork, chicken and even seafood such as Adobong Pusit! It is also very easy to prepare as you only have to mainly boil the meat with soy sauce, vinegar, pepper, garlic, and other simple ingredients.
For the Pork Adobo, the pork shoulder cut in chunks is the ideal portion to use as it absorbs more of the ingredients, making a more savory adobo! Check out the recipe for this famous Pinoy dish and let me know what you think!
- 1 kg. Pork kasim (shoulder) cut into large chunks
- 1/2 cup Water
- 1/2 cup Soy Sauce
- 1/4 cup White vinegar
- 4-5 cloves Garlic, crushed
- 1 Dried bay leaf
Combine water, soy sauce and vinegar in a casserole over medium fire
Add pork, garlic and bay leaf
Bring mixture to a boil then lower heat to simmer
Simmer over low heat until pork is tender
Remove bay leaf and serve it with rice
That’s it! Enjoy Pork Adobo!
Tita Kathy’s tip:
Try adding potatoes to your recipe for a more filling Adobo. Until next time!