I don't know about you, but I love the vinegary-ness
Pork Adobo, the best kind of Adobo!
Soy sauce, Vinegar, Pepper Corns...
I grew up eating pork adobo. My tatang always, well 99% of the time, cooked dinner for the whole entire family. This was one of my favorite dishes, It still is. I don't recall him cooking It with any other protein besides pork. It's so fatty, tender, salty, sour, sweet, oily... this is what I live for!! The best part of the dish to me though??? THE SAUCE. I drenched my steaming hot rice in the freaking sauce. And with my hands, I'd take some rice and a piece of adobo and push It into my mouth. So yummy! All the recipes I love makes me miss my tatang a lot. I wish he was still here so I could bug him on how to cook this or that! With this recipe, you can make the adjustments if you like It less peppery, salty, or even less saucy. I like to add quail eggs because I love them. Some people do boiled eggs, potatoes, or even green beans. I use the leftovers to make adobo fried omelette!
Pork Adobo Recipe
(Prep Time: 5 min Cook Time: 25 min Yield: 4-6 Servings)
INGREDIENTS:
1 lb Pork Belly, Diced (Asian Markets sell pre-cut)
1/4 Cup + 1 Tbsp Soy Sauce, dark
1/4 Cup Apple Cider Vinegar
3/4 Cup Water
1/4 of an Onion, Sliced
4-6 Cloves Garlic, minced
Spoon Peppercorns, Whole
2-3 PC Bay Leaves, Whole
1 Can Quail Eggs, drained and rinsed
Pinch of Salt and Pepper
DIRECTIONS:
1. In a pan, add in pork, and sear until It's browned. Season with salt and pepper.
2. Once browned, add in onion and garlic until onion becomes translucent.
3. Add in soy sauce and let the pork cook for about 2 minutes.
4. Add in bay leaves and peppercorns, and stir in for about 2 more minutes.
5. Add in the water and vinegar and mix well. Turn to med low heat and cover. Cook for 20-25 minutes until pork is tender, making sure to stir occasionally.
6. Season to taste and adjust.
7. Add in quail eggs and cook for about 3 more minutes.
8. Serve over rice and enjoy!
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