Adobo is the national dish of the Philippines. It is a dish partially influenced by the Spaniards and Chinese as evident by its name and the use soy sauce as one of its ingredients. It is a simple dish, easy to cook, but its aroma from the combination of vinegar, garlic and soy sauce is guaranteed to make your mouth water once you smell it. It is always served with steamed rice and either pork or chicken maybe used, though there are variations that use fish and vegetables.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cloves garlic 1 tsp. grnd black pepper 1 cup soy sauce 1/4 c. vinegar 1 tbsp white or brown sugar is okay 4 hard boiled eggs 2 tbsp olive oil 2-3 bay leaves 2 cups of water or as needed
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
For a family of four, you would normally use 6-8 pieces of hard-boiled eggs. Hard-boiled eggs are optional, it is not always added and including this ingredient varies per family.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When selecting vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cloves garlic 1 tsp. grnd black pepper 1 cup soy sauce 1/4 c. vinegar 1 tbsp white or brown sugar is okay 4 hard boiled eggs 2 tbsp olive oil 2-3 bay leaves 2 cups of water or as needed
Instructions:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
For a family of four, you would normally use 6-8 pieces of hard-boiled eggs. Hard-boiled eggs are optional, it is not always added and including this ingredient varies per family.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When selecting vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
About the Author:
We have hundreds of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now lives in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people of all cultures around the world.
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