Adobo is the national dish of the Philippines. It is a dish partially influenced by the Spaniards and Chinese as evident by its name and the use soy sauce as one of its ingredients. It is a simple dish, easy to cook, but its aroma from the combination of vinegar, garlic and soy sauce is guaranteed to make your mouth water once you smell it. It is always served with steamed rice and either pork or chicken maybe used, though there are variations that use fish and vegetables.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 cups of water, or as needed
2 cloves garlic
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
2-3 bay leaves
2 tbsp olive oil
2 cloves garlic
1 tbsp white or brown sugar
Instructions:
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/Tips:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be made 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.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
2 cups of water, or as needed
2 cloves garlic
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
2-3 bay leaves
2 tbsp olive oil
2 cloves garlic
1 tbsp white or brown sugar
Instructions:
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/Tips:
Hard-boiled eggs are optional but you may add as many as you want. For a family of four, you would normally use 6-8 pieces.
If you add the vinegar in the early stages of cooking it will make the pork tenderize longer. Make sure that vinegar is added only after the meat has tenderized.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be made 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 a wide collection of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now live in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people around the world.
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