Read on for the detailed recipe.
First of all, adobo is a dish common to every Filipino household. It's pork or chicken or both, seasoned in vinegar, soy sauce and spices. Because of these basic ingredients, adobo does not easily spoil. It can be stored in the fridge over a long period of time. More so, the longer it is kept, the stronger the flavors become. Ready for the recipe? Here we go.
Ingredients in cooking pork adobo ginisa-style:
- pork tenderloin, cut in small pieces
- garlic, crushed and chopped
- onions, cut
- whole peppercorns
- dried laurel or bay leaves (optional)
- soy sauce
- cooking oil
Steps in cooking pork adobo ginisa-style:
1. Heat the pan under high heat.
2. Put cooking oil when the pan is very hot.
3. Saute' the garlic in oil. Stir well.
4. When the garlic turns golden, put the onions into the pan. Stir well.
5. Lower the heat to medium.
6. Add in the pork.
7. Allow the pork to cook under medium heat.
8. Season the pork with soy sauce and vinegar at equal parts.
9. Put the heat to low.
10. Cover the pan and allow it to simmer.
Pork adobo may be done in so many ways. This one here has less cholesterol since I used pork tenderloin. If you like pork fats though (super yum, but dangerous for the heart), then I suggest you use pork butt. You can also add margarine into this recipe to add more flavor. Again, this would result to added fats, trans fats in this case.
12. Put in the laurel leaves last. It adds aroma into the dish.
13. Make your last adjustments to the vinegar and soy sauce before removing the dish from the pan.
14. Serve with rice while hot.
Easy right? You may also like my pork tapa (pork jerky) recipe. It uses the exact ingredients as this pork adobo.
Remember me when you cook!