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This popular dish, Adobo, is the national dish of the Philippines. It is a native Filipino dish, but was somewhat influenced by the Spaniards and Chinese. This influence is reflected by its name, and by simply having soy sauce as one of its ingredients. It is easy to cook, but because of the combination of vinegar, garlic and soy sauce, its aroma will surely make your mouth water once you try this recipe. Adobo is always served with steamed rice. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Preparation Time: 45-85 minutes, 6-8 servings
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 cup soy sauce
2 tbsp olive oil
4 hard boiled eggs
1/4 c. vinegar
1 tbsp white or brown sugar is okay
4 hard boiled eggs
2 tbsp olive oil
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Instructions:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over 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.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
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.
Preparation Time: 45-85 minutes, 6-8 servings
Ingredients:
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 cup soy sauce
2 tbsp olive oil
4 hard boiled eggs
1/4 c. vinegar
1 tbsp white or brown sugar is okay
4 hard boiled eggs
2 tbsp olive oil
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Instructions:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over 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.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
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 a wide collection of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now live in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people around the world.
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