A truly authentic Pinoy recipe, Adobo means to marinade, a term that’s derived in Spanish. This dish was introduced by the Filipino natives to the Spaniards during their colonization in the 6th century. The Spaniards named it Adobo based on how it’s cooked.. and that’s how Filipinos adapted the term, Adobo. It’s about stewing either a marinated pork belly or chicken, until deliciously tender. We also have vegetable recipes from it.
For my Adobo, I used pork belly, marinated it vinegar and salt, boiled it with soy sauce, peppercorns, dried bay leaves and crushed pepper. I added boiled eggs for additional, flavorful taste. Some add quail eggs to the mix. Let’s call this Pork Adobo or Adobong Baboy.
Ingredients: 4-6 servings
1.5 lbs. pork belly, sliced into cubes (use lean pork, for those on a diet)
2/3 cups white vinegar or Sukang Maasim (sugarcane vinegar, Filipino brand if you have it)
1/3 cups Silver Swan or Kikkoman soy sauce
2 tbsp. minced garlic
2 bay leaves
1 cup water
1 tsp peppercorns
1/2 cup sliced or chopped onions
3 tbsp. (optional) brown sugar if you have sweet tooth as most of us do
3-6 hard boiled eggs (optional)
10 hard boiled quail eggs(optional)
2-4 cups cooked white rice
Cooking Procedure:
- On a large pot, mix pork cubes, white vinegar, soy sauce, garlic, onions, bay leaves, black peppercorns and water.
- Bring in ingredients to boil, cover and let it simmer about 30 minutes or more.
- Throw additional sliced onions if you wish, and let it simmer for 15-25 minutes or when pork belly is fork tender.
- Mix in some hard boiled eggs or quail eggs. Soak them into the sauce to blend with the taste.
- Add brown sugar if you like your adobo sweet(optional).
- Turn heat off. Serve this yummy Pork Adobo with steamed rice.
Tips: For a better tasting, Adobong Baboy result, marinate pork belly in vinegar, soy sauce, bay leaves, garlic and onions, and leave it stewing for up to 1 hour prior to cooking. Truly authentic Pinoy recipe!