Pork Adobo
CATEGORIES
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
  1. 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.
  2. I also add about 1/8 tsp Kitchen Bouquet browning sauce for a little more color but it's strictly optional.
  3. 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.
  4. 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.
  5. Heat a heavy skillet over medium/medium high heat with 3-4 tbs of oil.
  6. Remove the pork chunks from the simmering liquid and brown them in the skillet.
  7. 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.
  8. When everything is browned, put the pork and garlic back into the simmering liquid.
  9. Quickly pour off the remaining oil from the skillet and deglaze the pan with a little chicken broth or water.
  10. Pour the deglazing liquid into the simmering liquid.
  11. 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.
  12. Stir well and allow to cook for about a minute. Remove the pot from the heat.
  13. Serve with plenty of steamed white rice and sprinkled with chopped green onions.
RECIPE BACKSTORY
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.