Adobo is definitely the most popular dish coming from the Philippines. It has its native Philippine origins, but does carry some influences by Spain and China, which are evident by the name 'adobo' and one of its main ingredient, soy sauce. It is a simple dish to cook, but the aroma of this dish will more than likely make anyone hungry every time. Adobo is served with steamed rice, but may be served with bread. 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 cups of water, or as needed
2-3 bay leaves
1 tsp. grnd black pepper
4 hard boiled eggs
1 tbsp white or brown sugar
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
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.
Tips:
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.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be cooked with chicken, or a combination of pork and chicken.
When shopping for 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 cups of water, or as needed
2-3 bay leaves
1 tsp. grnd black pepper
4 hard boiled eggs
1 tbsp white or brown sugar
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
2 cloves garlic
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
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.
Tips:
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.
Adding vinegar in during the very last few minutes of cooking is very important. Putting in the vinegar during the first steps is not advisable, as this will make tenderizing the meat slower than usual.
For those cutting down on carbohydrates, this dish is a good source of protein.
This can be cooked with chicken, or a combination of pork and chicken.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. 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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