Adobo is one of the first dishes most moms teach their children when they’re old enough to cook. It’s very easy, it’s has very few ingredients, and it’s as Filipino as it could get. Ykaie has learned to embrace all kinds of adobo that we cook at home — from pork to chicken to squid. Among all of the versions of adobos, though, she likes Pork Adobo more than the others. I’m guessing it has something to do with the fat. Pork belly has a thick layer of fat and it keeps the meat moist and luscious while cooking.
Each family has their own version of Adobo and it is as unique as each of the members of that household. Given the same ingredients for adobo, I’m absolutely certain that each would come up with two completely different results.
The Electrolux event I attended last thursday got me craving for some Pork Adobo. Chef Bruce Lim had a cooking demo for Adobo Pasta. It was delicious and something I want to recreate at home. So that same night, I added ingredients for Pork Adobo in my to buy list, taking extra care to add more because leftovers were planned to be cooked into pasta the next day.
Browsing over my past adobo post, I was surprised to find out I didn’t have a recipe nor a post for Filipino Pork Adobo. There was chinese, white, yellow and squid. There was even string beans adobo. Here, check them out:
- Minolauric Adobo sa Dilaw
- Chinese Pork Adobo
- Pork Adobo sa Gata
- Adobong Balut
- Squid Adobo
- Squid Adobo sa Gata
- String Beans Adobo with Tofu
- Lamb Adobo Fiesta
- Fried Adobo Flakes
- Lazy Chicken Adobo
- White Chicken Adobo with Lemongrass
See? No Pork Adobo. I guess this was overlooked because it’s a common, almost weekly, dish on the menu. Well, today Pork Adobo is the star of our plates.
Just like what I said earlier, each has their own version of adobo. Mine has all the basic ingredients like soy sauce, vinegar, and garlic. It also has spices like bay leaf, peppercorns, and a dash of oregano.
Is putting a dash of oregano sound weird to you? I bet.
I want to know what’s unique about the way you cook your pork adobo. Do you bake it? Marinate it first? Or do you simmer it in vinegar?Print
The Peach Kitchen’s Pork Adobo
- 600g pork belly, cut into squares
- 4 cloves garlic + 4 cloves garlic, crushed
- 3 pcs bay leaf
- 3/4 cup water
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 2 tbsp cooking oil
- 1 tbsp sugar
- 1/2 tsp ground oregano
- 1/2 tsp peppercorns
- Put pork belly pieces in a small pot.
- Add water, soy sauce, vinegar, crushed garlic, bayleaf and peppercorns.
- Bring to a boil and simmer for 30 minutes until the pork belly becomes tender.
- Heat cooking oil in a wok, sauté garlic until oil gets infused with the flavor of garlic.
- Remove pork belly from the sauce it was simmered in and fry in oil until a bit brown on the edges.
- Pour in the sauce.
- Add a bit of water if you want it more saucy.
- Bring to a boil without stirring. Simmer for 10 minutes then add sugar and ground oregano.
- Mix well. Adjust seasonings. You can add more vinegar if you prefer a more sour adobo.
- Simmer for a few more seconds then turn off heat.
- Serve with steamed rice.