Adobo is the national dish of the Philippines. It is a dish partially influenced by the Spaniards and Chinese as evident by its name and the use soy sauce as one of its ingredients. It is a simple dish, easy to cook, but its aroma from the combination of vinegar, garlic and soy sauce is guaranteed to make your mouth water once you smell it. It is always served with steamed rice and either pork or chicken maybe used, though there are variations that use fish and vegetables.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
1/4 c. vinegar
2-3 bay leaves
1 tsp. grnd black pepper
1 cup soy sauce
1 tbsp white or brown sugar
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
4 hard boiled eggs
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Method:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over steamed rice.
Tips:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be made with chicken, or a combination of pork and chicken.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
Prep Time: 45~85 mins, serves 6~8
Ingredients:
1/4 c. vinegar
2-3 bay leaves
1 tsp. grnd black pepper
1 cup soy sauce
1 tbsp white or brown sugar
2 cups of water, or as needed
1 cup soy sauce
2 tbsp olive oil
4 hard boiled eggs
2 lbs pork, cut up in 1 1/2 inch wide by 2 inches long
Method:
Saute garlic in a frying pan until golden brown. Add meat and cook until brown and water has dried. Pour in soy sauce, ground black pepper, and sugar. Simmer until soy sauce is absorbed by the meat. Keep mixing, then add water to simmer until pork is tender. Wait until the sauce becomes thick. Add vinegar, simmer again 5-8 minutes. Add hard boiled eggs. Serve over steamed rice.
Tips:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be made with chicken, or a combination of pork and chicken.
When shopping for vinegar, try to find native palm vinegar available at an Asian grocery store. If not, use apple cider vinegar.
About the Author:
We have hundreds of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines but now lives in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people of all cultures around the world.
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