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:
1/4 c. vinegar 1 cup soy sauce 1 tsp. grnd black pepper 2 cloves garlic 2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cups of water, or as needed 2-3 bay leaves 2 tbsp olive oil 4 hard boiled eggs 1 tbsp white or brown sugar
Method:
Using a frying pan, saute garlic until golden brown. Add in pork and fry until brown and until water dries. Add black pepper, sugar and soy sauce. Simmer until soy sauce is absorbed by the meat. Mix and add water to simmer until pork is tender. When sauce thickens, add vinegar. Simmer again for 5~8 mins. Put in hard boiled eggs. Serve with steamed rice.
Notes:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
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.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be made with chicken, or a combination of pork and chicken.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.
Preparation Time: 45-85 minutes, 6-8 servings
Ingredients:
1/4 c. vinegar 1 cup soy sauce 1 tsp. grnd black pepper 2 cloves garlic 2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long 2 cups of water, or as needed 2-3 bay leaves 2 tbsp olive oil 4 hard boiled eggs 1 tbsp white or brown sugar
Method:
Using a frying pan, saute garlic until golden brown. Add in pork and fry until brown and until water dries. Add black pepper, sugar and soy sauce. Simmer until soy sauce is absorbed by the meat. Mix and add water to simmer until pork is tender. When sauce thickens, add vinegar. Simmer again for 5~8 mins. Put in hard boiled eggs. Serve with steamed rice.
Notes:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
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.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be made with chicken, or a combination of pork and chicken.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. 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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