Friday, September 5, 2008

Pork Adobo

Adobo is one of my favorite dish and is quite popular in Philippines. Typically made up of pork or chicken or a combination of both, it is usually cooked slowly with soy sauce, vinegar, garlic, bay leaf and peppercorns. Adobo has relative long shelf life due to its vinegar ingredients and so its commonly packed by mountaineers.

1 kg. Pork Belly cut into serving pieces
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
cooking oil

a. Saute the garlic, and when golden brown add the pork and continue to saute until pork becomes golden brown and starts to sizzle.
b. Pour in 6 to 8 cups of water, vinegar and soy sauce and bring to boil.
c. Continue boiling until meat is tender (add water as necessary).
d. Add peppercorns, bay leaf and continue to simmer until liquid is reduced to almost dry.
e. Serve hot with rice.

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