Pork Adobo

I missed cooking!  I said to myself that I will try to cook at least once a week.  For today, I’m sharing here what people usually call the national dish of the Philippines, the Adobo.

It’s funny that in one of the episodes of My Kitchen Rules Australia that is airing now, one of the competitors cooked the pork adobo.  That inspired me to cook it today.  I just love the wonderful flavors of the pork adobo.  It’s an awesome dish to serve up on a family lunch or dinner.  Best eaten with steamed rice!

Among all the cuts of pork, the belly is my choice for the pork dishes that I cook up!  The fat of the pork just levels up the enjoyment of eating the dish.

I remember that I used to cook pork adobo quite often.  I don’t mind eating it once a week as you can’t get enough of the yummy taste of the adobo..

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Pork Adobo

Author Roch Chua

Yield 4 servings

Ingredients

• 1 kilo pork belly, cut into cubes
• 1 piece onion, peeled & diced
• 1 whole garlic, peeled & minced
• 1 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 3 pieces bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil

Instructions

1. Marinate pork in garlic, onions, bay leaves, salt and pepper for 1 hour in the refrigerator. (I used a 9-minute marinator so I was able to bring down the marinate time to 9 minutes 😃)
2. In a wok over medium heat, heat olive oil.
3. Add pork mixture and cook until pork turns light brown.
4. Add vinegar.  Allow to boil for 5 minutes.
5. Add soy sauce and water.  Allow to boil for another 5 minutes.
6. Lower heat.  Cover the wok and let it simmer for 45 minutes or until meat is tender.
7. Serve hot.

Notes

Best served with rice.

Courses Entree

Cuisine Filipino

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