🍖 Adobo

Meat · Main ingredient: Pork · ⏱ 60 min · Serves 5 · ~₱425 · Best for: Dinner, Lunch

Ingredients

• 1 kg Pork belly or pork shoulder, cut into 2-inch cubes
• 0.5 cup Soy sauce
• 0.3333 cup White cane vinegar
• 6 cloves Garlic, crushed
• 1 pc Small onion, sliced
• 2 pc Bay leaves
• 1 tsp Whole peppercorns, cracked
• 2 tbsp Cooking oil
• 1 tbsp Brown sugar (optional)
• 3 pinch Salt to taste

Instructions

1. In a bowl, combine pork, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes, or up to overnight in the fridge.
2. Remove pork from the marinade, reserving the liquid.
3. Heat oil in a pot over medium-high heat and sear the pork pieces on all sides until lightly browned.
4. Add the onion and sauté until softened.
5. Pour in the reserved marinade and water. Bring to a boil, then lower heat, cover, and simmer for 40-45 minutes, stirring occasionally, until pork is tender.
6. Uncover and simmer for another 10-15 minutes to reduce and thicken the sauce. Stir in sugar if using, and adjust salt to taste.
7. For extra richness, you may fry the cooked pork pieces in a little oil until edges crisp, then return to the sauce.
8. Serve hot with steamed white rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🍖 The Story of Adobo: How the Philippines' Unofficial National Dish Got Its Name