Easiest Way to Make Yummy Pork Adobo

Pork Adobo. Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Combine the soy sauce, garlic, sugar and peppercorns in a large bowl.

Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way as this recipe. You can have Pork Adobo using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Pork Adobo

1. It's of kilos Pork Country Style (cut accordingly).
2. You need of Chicken Broth.
3. It's of balsamic vinegar.
4. Prepare of to "1 and a half tsp" Crush black pepper.
5. Prepare of brown sugar.
6. It's of garlic crushed.
7. Prepare of onions medium to big size.
8. You need of bay leaves.
9. You need of oregano.
10. It's of large green or red pepper.
11. It's of patis or to taste.
12. You need of Ingredients according to how much meat, 1 or 1 and a half kilo.
13. You need of tbspToyo (optional).
14. Prepare of Oyster sauce (optional).
15. It's of Toyo and oyster sauce optional esp when using balsamic vinegar.
16. You need of Banana blossoms (washed and soak in 1 cup water), =optional=.
17. It's of LIVER SPREAD can also be added during the simmering.

Heat oil in a large skillet; rotate to coat sides of skillet. Add pork pieces and cook until meat is browned. Add garlic and sauté for a minute. Add soy sauce, vinegar, bay leaf, pepper and water.

Pork Adobo instructions

1. Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color..
2. Set aside meat. Sautee garlic and "half of onions". Mix well until combined..
3. Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins..
4. Pour chicken stock..
5. Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce..
6. Check for meat tenderness. Fats should be jelly-like texture..
7. If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender..
8. Add the banana blossoms if desired. It has to be pre-soaked..
9. Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish..
10. Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar..
11. After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor).
12. Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing..
13. Season with patis. Continue to pan fry until done..
14. Ready to serve. Reheat before serving so it won't be greasy..

Most common is chicken (Adobong Manok) or Pork (Adobong Baboy). Vegetables like, snake beans, water spinach, and eggplant are also cooked in this manner. How to make Pork Adobo tastier Pork Adobo. The Filipino adobo is a cooking process or technique where meat, seafood, or indigenous vegetables are braised in a mixture of soy sauce and vinegar with aromatics such as garlic, onions, peppercorns, and bay leaves. As many and as diverse are the islands and dialects in the Philippines are the many ways adobo is prepared.