Pinoy’s Garlic Pork Adobo

Taste Gets Even Better As It Lasts

I always tell my husband that our relationship should be like an Adobo, one of Pinoy’s favorite dish, because while it lasts, its taste gets even better and delicious.

Adobo is a flavorful dish, marinated with a concoction of vinegar, garlic, soy sauce, black pepper, a little salt and a pinch of sugar. The word Adobo comes from the Spanish word “adobar”, which means to marinate through a liquid marinade or a rub using powdered ingredients.

If you’re a lazy cook, someone who would prefer to do something other than cooking, this meal is very simple that it won’t take so much of your time to prepare. This is best paired with steamed rice or you may have Adobo fried rice. Some would make this as a filling for their steamed buns and breads. If you’re a backpacker and you go on hiking for several days, you can bring this dish and it would take more than a week before it spoils.

The Ingredients

The ingredients are very simple. For starters, you may cook 1/2 kg of pork belly, 1/4 cup soy sauce, 1/4 cup vinegar, 3 pcs laurel leaves, peppercorns, dash of salt, garlic and a little sugar. The cost of all these ingredients would be around $3.00 to $4.00 or less than PhP200.00.

The Cooking Process

Wash and clean the pork belly, slice it into bite pieces. Place it in a pan with at least 4 cups of water. Add in peppercorns, sliced garlic and laurel leaves. Let it boil for 30 minutes until the meat is tender. If it’s draining, add some more water, don’t let it dry out. When the meat is already tender, add in soy sauce and vinegar. Don’t stir it yet. Wait until it simmers for around 10 minutes. Open the lid of the pan.

In another pan, fry some more slices of garlic, save some for toppings. Transfer the boiled pork and its sauce to the frying pan (the one you use for frying). Let it simmer for another 10 minutes, until the sauce thickens. Add in a little salt, if needed, and sugar. Top with fried garlic flakes. Serve with steamed rice.

For the Leftover Adobo

For any leftover Adobo, store it in the fridge. The next day, you may mix it with your fried rice or have it as a filling for your bread or buns.

Published by Maria Cristina Gino Baroso

Education advocate and travel lover

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