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.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 cups of water, or as needed
1 cup soy sauce
1 tsp. grnd black pepper
4 hard boiled eggs
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 tbsp white or brown sugar is okay
1 cup soy sauce
2 tbsp olive oil
2-3 bay leaves
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Method:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over steamed rice.
Notes:
For a family of four, you would normally use 6-8 pieces of hard-boiled eggs. Hard-boiled eggs are optional, it is not always added and including this ingredient varies per family.
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.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be made with chicken, or a combination of pork and chicken.
When selecting vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 cups of water, or as needed
1 cup soy sauce
1 tsp. grnd black pepper
4 hard boiled eggs
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
1 tbsp white or brown sugar is okay
1 cup soy sauce
2 tbsp olive oil
2-3 bay leaves
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Method:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over steamed rice.
Notes:
For a family of four, you would normally use 6-8 pieces of hard-boiled eggs. Hard-boiled eggs are optional, it is not always added and including this ingredient varies per family.
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.
This dish is a good source of protein especially for those people trying to cut down on carbohydrates.
This can be made with chicken, or a combination of pork and chicken.
When selecting 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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