4. Place back all meat pieces into your pan. Pour in 1 cup of pork stock. Add your garlic, peppercorn and bay leaves. Cover. Let simmer over medium heat for about 1 to 2 hours. • Pork meat will fully cook in half and hour. The longer you let meat simmer, the more tender meat will be. I usually will bring liquid to a boil, then knock down the heat to low and allow to simmer for minimum of two hours. I like my adobo pieces to almost be falling apart, when done. IMPORTANT to check that liquid is not drying out. Add more pork stock when necessary.
3. Add 2 tablespoons of olive oil to your pan. Over
medium heat, brown pork pieces.
• You are not cooking meat pieces through. When you get to the right browning you want, you can set aside, as you brown the rest of the pieces.
2. Transfer seasoned meat pieces in a ziplock bag.
Add 1/2 cup light soy sauce and 1/2 cup white vinegar. Lay flat in the fridge for at least 1 hour.
• Laying the plastic bag flat, will allow all meat pieces to evenly soak in the liquids. Marinading the meat longer allows the flavor to soak better. I usually marinade overnight.
1. Season your pork pieces. Make sure you cut pieces no thicker than 1 inches. Here I used 1 inch by 3 inch pieces. They just come out easy to decided, how many pieces you want to eat.
• Seasoning your meat is a practice you have to remember. Just remembering to do this every time you cook, will make your dishes tastes better.
1 lbs pork butt (neck, kasim, liempo, can be substituted)
5 cloves of garlic, smashed
3 pieces bay leaves
1/2 cup white vinegar
1/2 cup light soy sauce
1 tbsp whole peppercorn
1 cup chicken stock
Salt and pepper for seasoning
2 tablespoons Olive oil
Boiled egg (optionalChillies (optional)
The two core component of Filipino Adobo - vinegar and soy sauce - add up to a predictably sharp, salty braising liquid.The Spanish term "adobo" originally referred to a vinegar or chili based sauce or paste that was added to meat as a preservative. Over time, the term came to apply to similar dishes in Latin America and Filipino cuisines. In the Philippines, where "adobo" is considered the country's national dish, commonly prepared with chicken or pork. Vinegar and soy sauce (acetic acid are natural preservers) flavored with aromatics like garlic bay leaves, and black pepper serve as the braising liquid. The tangy cooking liquid is then reduced to a sauce, and the dish is served with steamed white rice.