I’m sure you’ve seen the adobo seasonings in stores but if you want to learn how to make pork adobo without retorting to that, let me show you a step by step process on how to cook pork adobo which happens to be my favorite Filipino comfort food.
- pork, sliced in chunks
- 6-7 cloves of garlic, finely chopped
- 2 thumb-sized ginger, finely chopped
- black pepper
- 3 bay leaves
- 4 cups of water
- 1/2 cup (or more) soy sauce
- 1/2 cup (or more) vinegar
- potatoes, cubed
- a little bit of oil for sautéing
Heat up oil in a pot. Sauté the pork for about 2 minutes.
Add the chopped garlic, ginger, bay leaves, and sprinkle with black peppers. The reason I chopped the garlic and ginger finely is to hide them from my kids.
Add water, soy sauce, and vinegar. Stir everything together. Cover and Simmer in medium heat. Opening it occasionally to stir.
Once the sauce has reduced into half, add the cubed potatoes. You can peel the skin if you want but since I used red potatoes, I left the peel on. I love red potatoes skin. Stir everything together. Cover.
Once you put the cover on, DO NOT OPEN and DO NOT STIR until the very end. It’s very important that you let the potatoes cook until fork tender without stirring it too much. If you keep opening and stirring while the potatoes are cooking, the potatoes will turn to mash potatoes. That’s not a good thing. You want the potatoes to retain it’s shape and fork-tender softness.
Some people prefer their adobo a little saucy, almost to a soup consistency. I prefer mine reduced and thickened.
Discard the bay leaves before serving. Don’t ever eat bay leaves because you might choke to death. They’re just for flavoring purposes. Serve with steamed white rice. Any questions, please leave them in the comment box or e-mail me at firstname.lastname@example.org. By the way, this recipe works for chicken too.
——originally posted at the old Blisstree of b5media——