Bowl of Philippine Pork Adobo
(click to enlarge)

Pork Adobo


Philippine   -   Adobong Baboy
Makes:
Effort:
Sched:
DoAhead:  		 2 main
**
1+ hr
Yes		 Simple to make, this very popular dish has countless variations. Aside from the ingredients given here, any of tomatoes, long beans, fried plantain and potatoes (fried or not) may be included, and perhaps a little shrimp sauce.




1-1/4
------
3
3
1/3
2
1
1/2
1/2
3/4
------
4
6
1-1/2
#
---
cl

c
T
t
t
T
c
---
oz
oz
T
Pork, lean
-- Sauce
Garlic
Bay Leaves
Vinegar (1)
Soy Sauce
Salt
Pepper, blk
Sugar
Water
--------
Onion
Bell Peppers  
Oil
Prep   -   (45 min - 20 min work)
  1. Cut PORK into cubes about 1-1/2 inches on a side or as desired.
  2. Crush GARLIC and chop fine. Combine All Sauce items. in a non-reactive saucepan and stir in the Pork. Marinate for at least 30 minutes, tumbling now and then.
  3. Chop ONION medium.
  4. Slice BELL PEPPERS into short strips.
Run   -   (10 min to 1-1/2 hr depending)
  1. Bring the saucepan with Pork and Sauce up to a boil and simmer covered until pork is tender, 3/4 to 1 hour depending on cut.
  2. Remove the Pork from the sauce and drain it well, reserving all sauce.
  3. In a spacious sauté pan heat Oil over medium high heat and stir in Pork. Fry stirring until lighly browned on all sides. Because it is already cooked this will be quick.
  4. Stir in Onions. Fry stirring until starting to color.
  5. Stir in Sauce and bring to a simmer for 3 minutes.
  6. Stir in Bell Peppers and simmer for 3 minutes.
  7. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Vinegar:

      Preferably use a high quality Philippine cane, palm or coconut vinegar. Lacking those, rice or cider vinegar can be used. For details see our Sours page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smm_pigadobo1 101026 fcri4   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.