Pork Adobo
User Reviews
4
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Prep Time
15 mins
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Cook Time
1 hr
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Marinating
30 mins
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Total Time
1 hr 45 mins
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Servings
4 Servings
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Calories
1256 kcal
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Course
Main Course
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Cuisine
Filipino
Pork Adobo
Description
Pork Adobo is prepared by marinating pork belly cubes with onion, garlic, bay leaf, salt, and pepper, then browning the meat in oil. Vinegar is added and boiled uncovered without stirring to reduce its strong acidity before soy sauce and water are incorporated. The mixture simmers until the pork is tender and the sauce thickens. This technique ensures the balance of tangy and savory notes characteristic of adobo. The slow simmer allows flavors to meld while the pork softens.
The sauce's combination of vinegar and soy creates a rich, slightly sour, and salty profile, complemented by aromatics like garlic and bay leaves. The pork develops a tender texture after simmering, with some pieces slightly caramelized from initial browning. Pork Adobo is traditionally served hot with steamed rice, making it a comforting, fulfilling dish.
To manage acidity, boiling the vinegar uncovered early on lets its sharpness dissipate, preventing overpowering sourness. Adjust salt towards the end to compensate for sauce reduction and concentrated flavors. This care in timing seasoning ensures a well-rounded taste.
Ingredients
- 2 pounds pork belly cut into 2-inch cubes
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 2 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
Instructions
- 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.
- Season with salt and pepper to taste. Serve hot.
Notes
- Boil the vinegar uncovered and without stirring initially to lessen its sharpness before adding soy sauce and water.
- Adjust salt near the end of cooking to balance flavors as the sauce reduces and intensifies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1256 kcal
% Daily Value*
| Calories | 1256kcal | 63% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 123g | 189% |
| Saturated Fat | 44g | 220% |
| Cholesterol | 163mg | 54% |
| Sodium | 2280mg | 95% |
| Potassium | 549mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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