PORK ADOBO derived from the Spanish word “Adobar” which means “marinade” or “pickling sauce.” This dish was first recorded in early 1600’s by the Spaniard Pedro de San Buenaventura. Then later on, Chinese traders introduced the soy sauce to Filipinos making it more flavorful.
Pork Adobo Recipe
- 1 kg pork belly cut into bite-sized cubes
- 1 cup white vinegar
- 1 head garlic finely chopped, portioned into two
- 3 pcs laurel bay leaves
- ½ cup soy sauce
- 1 cup water
- 1 tsp peppercorn
- 3 tbsp oil
- In a deep skillet, brown pork in oil.
- Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
- When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender.
- In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobe sauce.
- Serve hot.