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.

[Noodles]

Very nice. I have a slightly different version.

- I usually use pork belly. Fat is king .
- I marinate the pork in soy sauce longer. Usually overnight. This guarantee the meat and fat absorbs the soy sauce. I also include the crushed garlic (garlic skin included) and cracked pepper in the marinade.
- I don't use calamansi.

Cooking is similar as to how you describe.

I have another version.

Prepare and cook the meat as describe above.

In a separate pan, saute some garlic (amount will depend on how strong the garlic taste you want). When garlic is almost brown, add cooked meat making sure very little sauce/liquid gets into the pan. Fry each side of meat until you see some darkening. When all the meat are fried, pour the remaining sauce/liquid. Mix. Turn of heat. Cover. Serve with steamed rice.

Oh my. Both of those sound so amazing.

Ever serve it with anything besides rice?

[SeanGAR]

Friend of mine from QC made this 4meB4 ... really tasty.

[Noodles]

Originally Posted by shortstory5

Oh my. Both of those sound so amazing.

Ever serve it with anything besides rice?

You may be able to get away with dinner rolls or mashed potato. I tried it before but I'm used to rice (steamed or fried). Couscous is another interesting choice.

[rennD]

Originally Posted by shortstory5

Oh my. Both of those sound so amazing.

Ever serve it with anything besides rice?

Yes, FRIED rice

[jquirit]

Originally Posted by rennD

Yes, FRIED rice

It's even better if it's PORK ADOBO fried rice.

[rennD]

Thanks to this post, I am gonna so overeat today

[Noodles]

Originally Posted by rennD

Thanks to this post, I am gonna so overeat today

Lol ... I don't need no excuse to overeat. I do it for a living.