09 April 2014

Classic Pork Adobo

I strongly believe that you're not truly Pinoy when you don't eat adobo. Others say you're not a true Filipino wife if you don't know how to cook it. Well, I know a lot of Filipinas who cook it but admit that they honestly know it's not that good. So I don't think that there's truth in that statement. However... as a self-proclaimed kitchen goddess, I think I have already mastered the art of cooking adobo. So I'd like to help you out by sharing with you my Classic Pork Adobo recipe. This dish is one of my daughter's favorites and it never failed to make her eat a lot of rice when this is what I serve her. If you don't eat pork like we do, you can try my Hawaiian Chicken Adobo with Sesame Seeds recipe instead. You have the option to remove the sesame seeds though, you'd know why when you read the post. Anyway, here's the recipe of my Classic Pork Adobo y'all.


-250 grams pork (you may choose a fatty part but since I now vowed to eat healthily, I chose lean)
-5 cloves garlic, minced
-2 large bay leaves
-1/4 cup vinegar
-1/3 cup soy sauce
-1/2 cup water
-ground pepper (others use peppercorns but I want mine ground for more flavour)
-1 1/2 tbsps sugar
-2 tbsps cooking oil (optional)
-2 small potatoes, wedged


1. Wash your pork and drain it. Put it inside a traditional Filipino frying pan or kawali (as pictured above). The fate of your dish is in the hands of your kitchen blings. Really.

2. Put the rest of the ingredients and make sure they are all mixed well together. If you have time, marinate it for at least 30 minutes.

3. Set it on medium fire and cover. Cook until pork is tender.

4. If pork's fork-ready, remove the sauce from the pan and set it aside on a bowl.

5. Stir fry the meat. You may use cooking oil to get that perfect sizzling sound or you may add the sauce one tablespoon at a time so the pork will render its own oil (especially if you chose the fatty part).

6. Don't let it burn! Put back the remaining sauce and simmer it for a minute or two so the sauce will thicken a bit.

7. You can add fried potato wedges as an extender and garnish.

8. Don't forget your rice and iced-cold Coca-Cola! ;)

For more of my recipes, click here. Happy cooking! 

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