A classic Filipino Recipe
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- 1 kilo pork belly (liempo); cut into 2-inch sizes
- 1 head garlic; pounded
- 1/2 small onion; chopped
- 4 dried bay leaves
- 1/2 tablespoon peppercorns
- 6 tablespoons soy sauce
- 6 tablespoons vinegar
- 1 cup rice water
- 1 tablespoon oyster sauce (optional add-on)
- Cooking oil
- Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.
- Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little oily sauce is left.
- Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick oily sauce is formed. Serve hot!
- The basic ingredients of adobo is pork, soy sauce, garlic, vinegar, and water. The other ingredients are just additionals and optionals as others love to make their adobo special and like to have variations.
- Boiling the pork without vinegar in the beginning of cooking procedure makes the process of pork tenderization faster. Add the vinegar when pork is already tender.
- Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.
- Pork loin or butt is a good substitute if you don't like pork belly for your adobo.
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