Adobo Pork

Pork adobo, also known as adobong baboy in tagalog, is a stewed meat in a mixture of garlic, vinegar, and soy sauce. 

Adobo is a Spanish word meaning sauce or marinade. There is a story that when the Philippines was colonized by Spain in 16th century, the Spaniards have noticed that the Filipino cuisine have similarities compared to their own dishes. Since pork is being marinated in garlic, vinegar, and soy sauce, they called the dish pork adobo which means pork meat marinated in a sauce.

Adobo is one of the most popular Filipino recipes in the Philippines. Almost every household knows how to prepare it for lunch, dinner, and even breakfast. It is also being served on special occasions like bario fiestas, birthdays, Christmas, noche beunas, christenings, weddings, meetings, reunions, and other important gatherings.

There are different variations of pork adobo, made from one region to another. In Batangas, for example, they love to sauté the pork fist before stewing. In Pampanga, they love to use salt instead of soy sauce. In Laguna, they love to use sweet onions. In visayas, they love to add coconut milk. Other regions love to add sugar. However, the most common way of cooking pork adobo is by marinating the pork with garlic, soy sauce and vinegar.

Ingredients:

• 1kg Pork Belly (big chunks)
• 1 cup White Vinegar
• 300g Crushed garlic
• 10g Black peppercorn
• 5 pcs Bayleaf
• 1 tsp. Salt
• 3 pcs. White onion puree
• 2 cups Water

Procedure:

• 1. Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender.
• 2. Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown.
• 3.Toss again into remaining sauce and serve immediately.