Barefoot Chef

Jan 07, 2023

Pork Adobo - Vinegar soy stew

Pork Adobo is a classic Filipino dish that has become an international favorite. It is a rich, flavorful, and comforting meal that is perfect for any occasion. It can also be made with chicken, other meat or seafood.

History of Pork Adobo

During the colonial period, the Spanish introduced new ingredients and cooking techniques to the Philippines, including the use of wine and other condiments. The wine was substituted with more abundant coconut or palm vinegar and spices to create the adobo dishes that are popular in the Philippines today.

Why is Pork Adobo So Popular?

Pork Adobo is a beloved Filipino dish and is known for its unique balance of flavors. The vinegar provides acidity and tanginess, while the soy sauce adds a salty and savory component. The garlic provides a nutty, sweet taste, and the bay leaves add a slightly floral flavor. The black peppercorns give a spicy kick, completing the flavor profile of this dish.

Meaning of Adobo

Although unsure it is thought that that the word "adobo" comes from the Spanish word "adobar," which means "to marinate." Others believe that it is derived from the Tagalog word "adobong," which refers to a type of seasoning.

Substitutions

Most ingredients are super easy to come across however you may need to substitute coconut vinegar, you can use any other type of vinegar such as apple cider vinegar or white vinegar. However, keep in mind that the flavor may be slightly different.

Ingredients

1 kg (2.2 lb) pork shoulder or belly

2 tablespoons garlic, sliced

5 pieces dried laurel leaves (bay leaves)

60 ml (1/4 cup) coconut vinegar

120 ml (1/2 cup) soy sauce ( half dark, half light)

1 tablespoon peppercorn

480 ml (2 cups) water

Instructions

Marinate the pork in the peppercorns, and bay leaf, and soy sauce for around 30mins-1hour.

Heat the cooking oil in a large pot. Add the pork cubes to the pot and cook until they are browned on all sides.

Add the garlic, vinegar, and water to the pot and bring the mixture to a boil. Reduce the heat to low and let the pork simmer in the sauce for about 1 hour, or until the pork is tender and the sauce has thickened. If the sauce becomes too thick, you can add a little more water to the pot.

Finally, season the pork adobo with salt (if needed) and a bit of sugar to taste and serve it hot over a bed of rice.