PORK ADOBO RECIPE
Try this melt in your mouth Pork Adobo Recipe with a perfect balance of saltiness, and acidity. Slow-cooked and then sauteed in browned garlic for richer and fuller flavors.
Provided by Bebs
Categories Main Course
Time 1h20m
Number Of Ingredients 10
Steps:
- Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.
- Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce.
- In a skillet, heat oil over medium-low and add the minced garlic. Cook garlic until golden. Remove some of the garlic from oil leaving about 1/2 in the pan and transfer the rest to a small bowl.
- Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.
- Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.
Nutrition Facts : Calories 782 kcal, Carbohydrate 4 g, Protein 14 g, Fat 77 g, SaturatedFat 26 g, Cholesterol 97 mg, Sodium 911 mg, Sugar 1 g, ServingSize 1 serving
PORK ADOBO
Pork adobo is a quintessential Filipino dish. It's a meat dish consisting of a dark, salty and tangy sauce.
Provided by Liza Agbanlog
Categories Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet; rotate to coat sides of skillet. Add pork pieces and cook until meat is browned.
- Add garlic and sauté for a minute. Add soy sauce, vinegar, bay leaf, pepper and water.
- Bring to a boil, reduce heat and simmer for 45 minutes, covered, or until pork are tender. (Watch it carefully. Don't let it dry out.) Add water ½ cup at a time several times until pork meat is tender and the desired amount of sauce has been reached. Stir in honey or brown sugar.
- Serve over steamed rice.
- Enjoy!
Nutrition Facts : Calories 239.93 kcal, Carbohydrate 4.94 g, Protein 23.39 g, Fat 13.53 g, SaturatedFat 7.3 g, Cholesterol 74.15 mg, Sodium 948.9 mg, Fiber 0.12 g, Sugar 3.74 g, ServingSize 1 serving
PORK BELLY ADOBO
I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
- Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
- Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
- Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
- Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.
FILIPINO PORK ADOBO
Pork in a tasty Adobo sauce is great smothered over white jasmine rice!
Provided by joy
Categories World Cuisine Recipes Asian Filipino
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.4 g, Cholesterol 89.7 mg, Fat 15.5 g, Fiber 3.1 g, Protein 35.1 g, SaturatedFat 5.8 g, Sodium 2686.7 mg, Sugar 6.4 g
TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)
Make and share this TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender.
- Drain and reserve the sauce.
- Heat cooking oil in a skillet.
- Brown meat on all sides.
- Transfer to a serving dish.
- Pour off all remaining oil from skillet.
- Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
- Pour sauce over meat and serve.
Nutrition Facts : Calories 324.3, Fat 24.9, SaturatedFat 7.7, Cholesterol 80.5, Sodium 797.6, Carbohydrate 3, Fiber 0.1, Sugar 2.2, Protein 20.2
INSTANT POT® PORK ADOBO
Pressure cooking the pork in the Instant Pot® allows for incredible tenderness with lots of flavor. Serve with rice.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
- Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 11.5 g, Cholesterol 39.6 mg, Fat 11.2 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 1670.4 mg, Sugar 4.9 g
PORK & CARAMELISED PINEAPPLE ADOBO
This Filipino adobo with sharp, salty-sweet notes is well worth the effort. It's a hearty stew with chunks of melt-in-the-mouth pork belly
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.
- Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.
- Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk - you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.
Nutrition Facts : Calories 402 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
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