Ah, Pork Adobo! This dish holds a special place in my heart and my stomach. I remember the first time I tasted it at my friend’s Filipino family gathering, where the aroma filled the air and everyone was gathered around, eagerly waiting for the feast. Once I took a bite, I was hooked! The tender pork, marinated in a tangy, savory sauce, made my taste buds do a happy little dance. It’s a comforting meal that’s perfect for gatherings or cozy nights in.
What makes Pork Adobo unique is its versatility. You can tweak the ingredients according to your taste, and no two versions are exactly alike. It’s a beloved dish in the Philippines and often referred to as the unofficial national dish. The blend of soy sauce, vinegar, garlic, and spices creates a flavor explosion that pairs beautifully with steamed rice. I’m excited to share my go-to recipe with you!
What’s in Pork Adobo?
Pork Shoulder: I love using pork shoulder for this dish because it’s fatty and full of flavor, making the meat tender and juicy after slow cooking. If you’re looking for a leaner cut, you can go for pork loin, but the texture won’t be the same.
Soy Sauce: This is the backbone of the marinade for that salty umami flavor. I prefer using low-sodium soy sauce to keep it from being too salty, especially since we’re adding vinegar too.
Vinegar: Traditional recipes often use cane vinegar, but I’ve had great success with white wine vinegar or apple cider vinegar. It provides that distinct tanginess that’s essential for adobo.
Garlic: It wouldn’t be adobo without garlic! Freshly minced garlic adds a bold flavor that complements the other ingredients beautifully.
Bay Leaves: These aromatic leaves bring depth to the dish. Just remember, don’t eat them! They can be a bit tough, but they work their magic while cooking.
Black Peppercorns: Whole peppercorns provide a gentle heat and enhance the dish’s flavor. If you can’t find whole ones, you can use freshly cracked black pepper.
Water: This helps to create a rich sauce as the meat cooks and tenderizes.
Is Pork Adobo Good for You?
Pork Adobo can be a nutritious option if enjoyed in moderation. The star of this dish, Pork Shoulder, is high in protein and provides essential nutrients like zinc and B vitamins. The garlic has fantastic health benefits, including boosting the immune system and potentially reducing blood pressure.
However, it’s essential to watch your portions because of the higher fat content in pork shoulder. If you want to make it a tad healthier, consider serving it with a mound of steamed vegetables or a side salad to balance the plate. Just don’t skip the rice—it’s a must!
Ingredients List
– 2 pounds of Pork Shoulder, cut into chunks
– 1 cup of Soy Sauce (I prefer low-sodium)
– 1 cup of Vinegar (cane, white wine, or apple cider)
– 1 head of Garlic, minced
– 3-4 Bay Leaves
– 1 tablespoon of Black Peppercorns
– 1 cup of Water
This recipe serves about 4-6 people, depending on how hungry everyone is!
How to Make Pork Adobo?
1. In a large bowl, combine the Pork Shoulder, Soy Sauce, and half of the minced Garlic. Marinate for at least 30 minutes, but if you have time, overnight is even better!
2. In a large pot or skillet over medium heat, add the marinated pork with the marinade and sauté the remaining Garlic until fragrant.
3. Toss in the Bay Leaves and Black Peppercorns, then pour in the Vinegar without stirring. Let it simmer for about 5 minutes to allow the vinegar to cook off a bit.
4. Add the Water and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot, allowing it to simmer for about 40 minutes to 1 hour, or until the pork is tender.
5. For a thicker sauce, uncover the pot and let it simmer for another 10-15 minutes. Adjust the seasoning if needed, with a touch more soy sauce or a splash of vinegar.
6. Serve it warm over a bed of steaming white rice, and enjoy every bite!
Variations and Serving Suggestions
– If you want a little kick, add chopped chili peppers or a splash of hot sauce.
– You can also throw in some potatoes or hard-boiled eggs for added heartiness.
– Leftovers taste even better the next day as the flavors meld together!
Pork Adobo is not just a dish; it’s an experience! I can’t wait for you to try it. When you do, please let me know how it turns out. Share your thoughts or any personal twists you might add to make this dish your own. Happy cooking, my friend!