I’ve heard many foreigners who would come to visit the Philippines and were asked what is the dish that they are looking forward to tasting once they get here. I know you will all agree that Adobo will never leave their list!
Well, who will not love adobo right? Its rich blend of soy sauce, vinegar, and aromatic spices creates a symphony of flavors that captivates taste buds and holds a special place in every Filipino home.
Have you tried adobo yet? Well here in the Philippines, we have different versions and we can use almost any ingredient to turn into adobo. Adobong baboy, adobong manok, adobong sitaw and guess what? Here in Pampanga we also have this delicacy which they call Adobong Kamaru!
But before we go farther, let me share with you first how to cook one of my son’s favorites – pork adobo!
What is Adobo?
Ever wondered about Adobo? It’s like a flavor explosion in Filipino cuisine. So, imagine this – your favorite meat or veggies soaking up a mix of soy sauce, vinegar, garlic, and spices. It’s like a taste party in your mouth! And the best part? It’s crazy easy. Toss everything in a pot, let it simmer, and voila – magic! Your kitchen will thank you with the amazing aroma. Adobo isn’t just food; it’s a cozy hug for your taste buds. Simple, tasty, and a total game-changer. Get ready for a flavor fiesta – Adobo style!
Brief history:
Adobo has a rich history rooted in Filipino culinary tradition. Dating back to pre-colonial times, the method of marinating meats in vinegar, soy sauce, and spices served a dual purpose: enhancing flavor and preserving food in the tropical climate. Spanish influence during colonial rule added garlic and bay leaves to the mix, creating the distinct Adobo we know today. Over generations, each family has crafted its unique version, passing down recipes as a treasured legacy. Adobo has become a symbol of Filipino identity, celebrating both its cultural heritage and the simple joy of savoring delicious, time-honored flavors.
Different Adobo Versions
Adobo is a culinary chameleon, adapting its deliciousness to various regional tastes in the Philippines. In Luzon, you’ll find the classic Adobo with a savory soy sauce and vinegar base, often mixed with coconut milk for a creamy twist. Head to Visayas, and the locals might surprise you with their sweet and tangy Adobo, sweetened with sugarcane vinegar and coconut aminos.
Now, down south in Mindanao, they kick it up a notch with spicy Adobo. Think chilies, turmeric, and a fiery kick that’ll wake up your taste buds. Whether you’re a soy sauce purist or up for a flavor adventure, Adobo’s got a version to suit every craving across the Filipino archipelago.
Pork Adobo Ingredients
Pork Adobo ingredients are always available in your pantry. I am sure you can cook this wonderful dish anytime of the day without having to rush to the supermarket or the wet market to complete your ingredients.
Here’s what you will need:
- Pork: Opt for approximately 1 kilogram of pork, ideally pork belly or shoulder, cut into bite-sized chunks for optimal flavor absorption.
- Soy Sauce: The secret weapon of Adobo – 6 tablespoons of your preferred soy sauce.
- Vinegar: Add a tangy kick with 4 tablespoons of white or cane vinegar.
- Oyster Sauce: Enhance the umami richness with 2 tablespoons of oyster sauce.
- Garlic: Crush or mince 6 cloves of garlic, because, let’s admit it, more garlic equals more goodness.
- Onion: Slice 1 large onion to add depth to the flavor profile.
- Bay Leaves: Infuse that distinctive Adobo aroma with 6 dried bay leaves.
- Whole Black Pepper: A tablespoon of whole peppercorns adds a peppery punch.
- Potatoes: Include 2 large potatoes, peeled and quartered, to complement the dish with a hearty starch component.
- Water: Approximately 1 cup to balance flavors and create the perfect sauce.
- Sugar: Optional, add a teaspoon of sugar to balance the acidity and enhance the overall flavor profile.
Now, get ready to turn these everyday ingredients into a Pork Adobo masterpiece that’ll have everyone asking for seconds!
How To Cook Pork Adobo
Marinate the Pork
First things first, grab your pork and toss it in a bowl. Pour in some soy sauce, vinegar and add a bunch of crushed garlic. Mix it up real good so that pork gets all cozy in that tasty marinade. Let it chill in the fridge for 60 minutes – patience pays off, trust me.
Saute the Aromatics
Heat cooking oil in a pot over medium heat. Saute the minced garlic and chopped onion until fragrant and translucent, about 2 minutes. Add the marinated pork to the pot. Allow it to simmer until the meat is slightly cooked, stirring occasionally.
Add Vinegar
Once your kitchen is smelling fantastic, it’s vinegar time! Pour in a good amount. This gives the adobo that awesome tangy kick. Let it cook a bit more – you’re almost there!
Season to Taste
Last but not least, taste that masterpiece. Feel free to sprinkle in more salt, pepper, or whatever floats your boat. Adjust it until it’s just right for you.
Season and Simmer
Pour in the soy sauce and oyster sauce. Toss the pork to coat evenly. Let it simmer for another five minutes to allow the flavors to meld.
Add Water and Potatoes
Pour in 1 cup of water. Cover the pot and continue simmering until the meat is slightly tender. Add the quartered potatoes to the pot and allow them to boil.
Finish Cooking
When the potatoes are half-cooked, add the remaining vinegar to the pot. Let it simmer until the meat and potatoes are tender, and the sauce has reduced to your desired consistency.
Pork Adobo Additional Ingredients
When the potatoes are half-cooked, add the remaining vinegar to the pot. Let it simmer until the meat and potatoes are tender, and the sauce has reduced to your desired consistency.
Pork Adobo with Potatoes
Adding potatoes to your Pork Adobo gives it a hearty touch. The cubed potatoes soak up the soy sauce, garlic, and spices as they simmer. The result is a mix of tender potatoes with the savory adobo flavor, adding a satisfying texture to each bite.
Pork Adobo with Eggs
Throwing in eggs takes your Pork Adobo up a notch. Hard-boiled and simmered in the sauce, the eggs soak up the soy sauce, vinegar, and garlic. Sliced in half, they add a creamy texture, blending well with the pork’s richness. Your kids will definitely love seeing eggs in their Adobo just like my son does.
Pork Adobo with Sugar
If you like it a bit sweet, a pinch of sugar in your Pork Adobo does the trick. It smoothens out the bold soy sauce and vinegar flavors without taking over. It’s a subtle touch that balances the savory and tangy, making each bite a straightforward, tasty experience.
FREQUENTLY ASKED QUESTIONS
Pork belly is commonly used for its rich flavor and tenderness, but pork shoulder or pork loin can also be used.
Add more water or vinegar to dilute the saltiness, or serve with more rice to balance the flavors.
Yes, you can add chili peppers or a dash of hot sauce to give your adobo some heat.
If the adobo tastes too vinegary, add a bit of sugar to balance the acidity. Alternatively, you can add more soy sauce or water to dilute the vinegar.
Pork Adobo Recipe
Ingredients
- 3 tbsp Cooking Oil
- 6 cloves Garlic (minced)
- 1 piece Onion large (chopped)
- 1 kilogram Pork Belly / Kasim (about 2-inch square cut)
- 1 tbsp Whole Black Pepper
- 6 pieces Bay Leaves
- 6 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 1 cup Water
- 3 pieces Potatoes (quarter cut)
- 4 tbsp Vinegar
- 2 tbsp Sugar (optional)
Instructions
- Marinate the pork with two tablespoons of soy sauce, two tablespoons of vinegar and a clove of minced garlic. Chill for one hour.
- Put oil in a pot and sautee the minced garlic and chopped onion. Cover and let it simmer for two minutes.
- Add the marinated pork and let it simmer until the meat is slightly cooked.
- Add the soy sauce and oyster sauce, toss and let it simmer for another five minutes.
- Add one cup of water, cover, let it simmer until the meat is slightly tender.
- Put the potatoes and let them boil.
- When the potatoes are half cooked, add on the vinegar. Let it simmer until the meat and potatoes are tender.
- Serve with boiled egg (optional). Enjoy!
Video
Notes
- Simmer the pork gently to allow the flavors to meld and the meat to become tender. Avoid boiling too vigorously as it can make the meat tough.
- The traditional adobo sauce is a balance of salty, sour, and slightly sweet. Taste and adjust the seasoning as necessary.
