“Adobo-licious: Pork That’ll Make You Go Hog Wild!”
Pork Adobo is one of my favorite dishes from back home in the Philippines. Its rich, savory, and slightly tangy flavors bring back fond memories of family gatherings and home-cooked meals. Luckily, the ingredients for this classic dish are readily available here in the UK, allowing us to continue enjoying it even after moving abroad. I usually pair Pork Adobo with garlic fried rice, which perfectly complements the dish’s robust flavors. To enhance the taste even further, I love adding a side of fresh tomato slices. The acidity and freshness of the tomatoes add a delightful contrast to the rich, savory adobo, creating a truly satisfying meal.
Pork Adobo is a quintessential Filipino dish known for its savory, tangy, and slightly sweet flavor profile. This dish is a staple in Filipino households and is loved for its simplicity and depth of flavor. The word “adobo” comes from the Spanish word “adobar,” which means “to marinate,” reflecting the process of marinating the pork in a mixture of vinegar, soy sauce, and spices before cooking. Pork Adobo is versatile, easy to prepare, and pairs perfectly with steamed rice.
Ingredients:
- 1 kg pork belly or shoulder, cut into chunks
- 1/2 cup soy sauce
- 1/3 cup cane vinegar (or white vinegar)
- 1 head of garlic, crushed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 onion, sliced
- 1 cup water
- 2 tbsp brown sugar (optional)
- 2 tbsp cooking oil
- Salt and pepper to taste
Recipe:
- In a large bowl, combine the pork chunks, soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes, or overnight for better flavor.
- Heat the cooking oil in a pot over medium heat. Add the sliced onions and cook until they are translucent.
- Add the marinated pork, including the marinade, to the pot. Sauté the pork until it is browned on all sides.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 1 hour or until the pork is tender.
- If you prefer a slightly sweeter adobo, add the brown sugar and stir well. Continue to simmer until the sauce has reduced to your desired consistency.
- Adjust the seasoning with salt and pepper to taste. Serve hot with steamed rice.
Optional Ingredients:
- If soy sauce is unavailable, you can use tamari or coconut aminos as a substitute.
- Cane vinegar can be replaced with apple cider vinegar or rice vinegar for a different twist.
- For a unique flavor, add a splash of coconut milk towards the end of cooking for a creamy, rich version of adobo.
- Some variations include adding hard-boiled eggs or potatoes to the dish.
Fun Fact:
Pork Adobo is so beloved in the Philippines that it has been dubbed the unofficial national dish. Each region, and even each household, often has its own unique version, showcasing the versatility and adaptability of this flavorful dish.
Pork Adobo is more than just a meal; it’s a culinary tradition that brings families together. Its robust flavors and comforting nature make it a favorite for both everyday meals and special occasions. Whether you’re trying it for the first time or revisiting a beloved classic, Pork Adobo is sure to delight your taste buds and bring a touch of Filipino warmth to your table. Enjoy every savory, tangy bite!