Traditional Adobo Pork In Vinegar And Soy Sauce Recipes

TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.

PORK ADOBO (VARIATION)

Steps:

• NOTES. I use boneless country pork ribs, trim the fat, and cut into cubes about 2" square. Apple cider vinegar, sherry vinegar, or Filipino white vinegar are all fine to use. This can be a little salty; you may want to substitute low-sodium soy sauce. Yes, that's 1 whole head garlic, many cloves! Use more bay leaves if they're small. For the chile, you can leave it whole; I slice it down the middle and remove the seeds. You can add more if you like it hotter. This makes a lot of sauce, the better for ladling onto your rice!
• In a large saucepan over medium-high heat, warm the oil until very hot but not smoking. Season the meat generously with salt and pepper. Add meat to the pan (in batches if necessary) and brown well on all sides.
• Transfer meat to the pan and pour off oil. Add the vinegar to the pan and scrape up any sticky bits. Return meat to pan.
• Add soy sauce, chicken stock, coconut milk, garlic, bay leaves, and chile. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour until meat is tender.
• Transfer ribs to a plate. Increase the heat and reduce the sauce by half. Discard the bay leaves and chile. Return meat to the pot, or arrange meat on a platter and pour the sauce on top.

VINEGAR SOY SAUCE

Steps:

• Combine all ingredients in a small bowl. Stir to dissolve sugar.
• Pour leftover sauce into a glass container, cover tightly. It will keep for a week in the refrigerator.