Philippine Adobo

Pork braised in vinegar and soy, with the vinegar left alone until it has boiled.

Pork. Not vegetarian — contains pork.

Ingredients

• 1.2 kg pork belly or shoulder, in 4 cm cubes
• 120 ml cane vinegar
• 120 ml soy sauce
• 1 whole head of garlic, cloves peeled and crushed
• 4 bay leaves
• 2 teaspoons black peppercorns, cracked
• 250 ml water
• 2 tablespoons oil
• 1 teaspoon sugar

Method

1. Marinate the pork in the soy sauce, half the garlic and the pepper for 1 hour, or overnight in the fridge.
2. Lift the pork out, keeping the marinade, and brown it in the oil in batches. Dry pieces and a hot pan, or it stews.
3. Return everything with the marinade, bay, remaining garlic and water, and bring it to a boil.
4. NOW ADD THE VINEGAR AND DO NOT STIR IT, AND DO NOT COVER THE PAN, FOR THE FIRST FIVE MINUTES. Let it boil openly. Stirred or trapped under a lid while raw, vinegar stays harsh and the dish tastes sharp rather than round — this is the one instruction that decides whether an adobo is any good.
5. Then cover and simmer 60 to 75 minutes until the pork gives to a spoon.
6. Take the lid off and reduce the sauce until it is glossy and coats the meat. Add the sugar at this point if it needs balancing.
7. NO COCONUT MILK, NO TOMATO AND NO CHILLI HEAT. Each of those belongs to a different Philippine braise, and this one is vinegar, soy, garlic and pepper. Many cooks fry the drained pieces afterwards for a crisp edge, which is worth doing.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes