Recipe: Appetizing Pork Adobo

Pork Adobo. Pork Adobo is a tangy, savory, and slightly sweet dish. Pork Adobo originated in the Philippines Adobo is really a kind of cooking method, originating in the Philippines, which involves simmering. Hi guys, I am here again to show you how to cook one of my favorite Filipino dish.

As many and as diverse are the islands and dialects in the Philippines are the many ways adobo is. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. You can cook Pork Adobo using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Pork Adobo

1. You need 1-1/2 of kilos Pork Country Style (cut accordingly).
2. It's 1 liter of Chicken Broth.
3. Prepare 1/2-3/4 cups of balsamic vinegar.
4. It's 1 tsp of to "1 and a half tsp" Crush black pepper.
5. It's 2-3 tbsp of brown sugar.
6. Prepare 1 head of garlic crushed.
7. You need 3-4 of onions medium to big size.
8. It's 2-3 of bay leaves.
9. You need 1/2 tsp of oregano.
10. You need 1 of large green or red pepper.
11. Prepare 2 tbsp of patis or to taste.
12. You need of Ingredients according to how much meat, 1 or 1 and a half kilo.
13. It's 2 of tbspToyo (optional).
14. You need 2 tbsp of Oyster sauce (optional).
15. You need of Toyo and oyster sauce optional esp when using balsamic vinegar.
16. You need of Banana blossoms (washed and soak in 1 cup water), =optional=.
17. You need of LIVER SPREAD can also be added during the simmering.

Filipino Pork Adobo. this link is to an external site that may or may not meet accessibility guidelines. Today, cooking adobo is practically a Filipino national pastime. Adobo is often made with chicken, but we like to sub in pork belly to add decadence, and we use Joule to transform the meat into tender. Instant Pot Pork Adobo made quick and easy in the pressure cooker.

Pork Adobo instructions

1. Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color..
2. Set aside meat. Sautee garlic and "half of onions". Mix well until combined..
3. Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins..
4. Pour chicken stock..
5. Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce..
6. Check for meat tenderness. Fats should be jelly-like texture..
7. If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender..
8. Add the banana blossoms if desired. It has to be pre-soaked..
9. Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish..
10. Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar..
11. After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor).
12. Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing..
13. Season with patis. Continue to pan fry until done..
14. Ready to serve. Reheat before serving so it won't be greasy..

Loaded with savory and garlicky flavors, this Filipino pork stew is amazing with steamed rice and sure to be a family favorite. The meat is then removed from the casseroles and fried until crisp, and the cooking liquid is reduced to make the richly. Adobo is one of the most popular Filipino dish and there are many varieties of adobo you can find in Filipino cuisine. Pork Adobo is one of the favorite dishes of the Filipinos. It has sometimes been considered as the unofficial national dish in the Philippines especially the Pork Adobo Recipe.