Pork Adobo

Recipe: Pork Adobo

Pork Adobo

Adobo is a very popular cooking process indigenous to the Philippines. There are as many varieties of this recipe as there are people cooking them. This is mine for pork at the moment.

Serves: 8 • Prep time: Cook time: Difficulty: Medium

Pork Adobo

1 1/2 lb. pork, cubed
1 cup water
1/3 cup cider vinegar
1/3 cup lime juice
2 medium bay leaves
1 tbsp garlic cloves, chopped
1 tsp black pepper, whole
1 tbsp black pepper, ground
1 tsp salt
3 tbsp soy sauce
1 tbsp olive oil

Cut the pork into half-inch cubes. Pork shoulder or “country ribs” are recommended.

Combine everything but the pork in a large pot. Bring to a quick boil, then turn down to medium-low. Once the liquid has cooled down, add the pork and stir. Make sure the bay leaves are submerged.

Cook over medium-low heat for about an hour. Remove bay leaves. When the liquid reduces and starts to bubble, and some darker color just starts to appear on the meat, the adobo is ready. If there is still a lot of liquid left at the hour point, increase heat to medium and continue cooking to desired level. At this point, the adobo can burn quickly, so do not leave it unattended.

Serve with steamed rice.

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