Pork Adobo (Filipino Style)

[jquirit]

Here is the ubiquitous recipe for Filipino-style pork adobo. There are many variations to the recipe as each person has their own take on it, but this is probably as close to as a "standard" version as I can think of.

2 lbs pork (I use a roast because I like the little fatty connective bits, but you could use a loin if so desired.. you'd just need to add a bit of oil to make up for the lack of fat)
1/2 tablespoon peppercorns
2 bay leaves
3 cloves garlic, crushed (or minced, or chopped.. whatevah!)
1/2 cup white vinegar
1/2 cup soy sauce
2 cups water
juice of one lemon (or kalamansi as it would be traditional)

* Cut up pork into pieces. I either use strips or about 1" chunks like you find in stew. Whatever you prefer, just don't make it too small.
* Combine all ingredients in large pan and let marinate for 15 minutes. DO NOT ADD HEAT TO PAN.
* After 15 minutes, turn on heat to pan and bring to a boil. Once boiling, bring to a simmer and simmer for 45 minutes with pan slightly covered.
* Keep an eye on as it cooks. I typically stop it once the liquid is almost all gone and coats the meat. This is called "dry adobo". Some people like to leave it with it in a more liquid and this is called "wet adobo". It's all in your preference if you want a "gravy" or not.
* If it does come out a bit too strong for you (too much tart from the lemon/vinegar, salty from the soy sauce), you could always add a bit of sugar (like a teaspoon) or soft drink (like 7-up) to cut that down in the last 10 minutes of cooking.
* Serve immediately over rice. Mmmmm. Enjoy.

The power of adobo is that it's not just limited to pork. You can do this with chicken (thighs work best), beef, shrimp (I'd add a bit of oil to give it a nice mouth feel if you do cook it down), hell... I think even lamb or bison would work (though, I haven't tried *that* yet). Go to town, experiment.