PORK ADOBO

 

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Ingredients

  • 1 lb pork shoulder or pork stew meat cut into about 2" cubes;
  • 1/3 cup cider vinegar;
  • 1/4 cup soy sauce;
  • 2 bay leaves;
  • 10-15 small cloves of garlic;
  • 1-2 cups chicken broth;
  • 1/2 tsp sugar;
  • 1/4 tsp salt;
  • 1/8 tsp black pepper;
  • 1/8 tsp paprika;
  • 1 pinch turmeric;
  • 1 whole dried hot pepper (leave whole to allow for removal after about 15 minutes or omit and just use a little cayenne pepper);
  • 3-4 tbs of oil;
  • 2 tsp corn starch;
  • 1/8 tsp Kitchen Bouquet browning sauce (strictly optional);
  • 1 bunch green onions chopped fine (optional).

Directions

  • Bring 1/3 cup cider vinegar, 1/4 cup soy sauce, 2 bay leaves, 10 small cloves of garlic, 1 cup chicken broth, 1/2 tsp sugar, 1/4 tsp salt, 1/8 tsp black pepper, 1/8 tsp paprika, 1 pinch turmeric and 1 whole dried hot pepper (leave whole to allow for removal after about 15 minutes or omit and just use a little cayenne pepper), to a boil in a heavy bottomed coverable 8" diameter pot.
  • I also add about 1/8 tsp Kitchen Bouquet browning sauce for a little more color but it's strictly optional.
  • Add 1 lb pork shoulder or pork stew meat cut into about 2" cubes, stir well, partially cover the pot, and reduce the heat to medium low/low.
  • Allow the pork to simmer for 1 1/4 hour. Remember to remove and discard the whole hot pepper after about 1/4 hour or so.
  • Heat a heavy skillet over medium/medium high heat with 3-4 tbs of oil.
  • Remove the pork chunks from the simmering liquid and brown them in the skillet.
  • When the pork is almost browned, remove the whole garlic cloves from the simmering liquid and brown them in the skillet being careful not to burn them.
  • When everything is browned, put the pork and garlic back into the simmering liquid.
  • Quickly pour off the remaining oil from the skillet and deglaze the pan with a little chicken broth or water.
  • Pour the deglazing liquid into the simmering liquid.
  • Simmer the pork until it reaches the desired tenderness then make a slurry of 2 tsp corn starch and a little water and pour it into the simmering liquid.
  • Stir well and allow to cook for about a minute. Remove the pot from the heat.
  • Serve with plenty of steamed white rice and sprinkled with chopped green onions.

Notes

I used to eat this when I lived on Guam out in the Pacific Ocean. There was a Filipino lady, Mrs. Obina, who used to fix it for us at the firehouse. It's very easy but delicious.

This is a great make ahead dish.

Categories: Main Dish  Pork  Stove 
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