Great Pork Adobo Filipino Style
Adobo Comes from Spanish Adobar “to marinade”.
So it is written in Wikipedia. This is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines.
Although it has a name taken from Spanish, the cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Classical Period and was used for pork and chicken
Serves cup
LB Kitchenette
Serve with steamed white rice, sticky rice is great with this meat. Most any vegetable finishes off the dish.
20 minPrep Time
3 hrCook Time
3 hr, 20 Total Time
Ingredients
- 1 cup white vinegar (distilled)
- 1 cup soy sauce
- 1/2 cup ketchup
- 1 tablespoon minced garlic
- 3 bay leaves
- 1/2 teaspoon black pepper corns
- 2 lb pork cut into 1 inch cubes
- 1 pinch of salt
Instructions
Put all the ingredients except the pork. Let all the ingredients get to know each other for 15 to 30 minutes
Add the pork and refrigerate for 2 hours (Marinating is what is going on during this time)
Place all ingredients in a good size saucepan and bring to a boil. reduce heat to medium low or to low depending on your range.
Simmer 2 1/2 to 3 hours letting the fluids reduce by 1/4.
Remove Bay leaves before serving