Pork Adobo Recipes

PORK ADOBO

Steps:

• In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
• In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
• Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
• Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
• Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot.

PORK ADOBO RECIPE

Steps:

• Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.
• Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce.
• In a skillet, heat oil over medium-low and add the minced garlic. Cook garlic until golden. Remove some of the garlic from oil leaving about 1/2 in the pan and transfer the rest to a small bowl.
• Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.
• Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.

PORK BELLY ADOBO

Steps:

• Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
• Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
• Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
• Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

PORK & CARAMELISED PINEAPPLE ADOBO

Steps:

• Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.
• Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.
• Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk - you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.

FILIPINO PORK ADOBO

Steps:

• Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.