Ultra Rich Caramelized Filipino Pork Adobo Recipe 395

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PORK ADOBO



Pork Adobo image

Filipino Adobo made with pork belly is a delicious medley of salty and savory you'll love with steamed rice. It's easy to make, hearty, tasty, and sure to be a dinner favorite!

Provided by Lalaine Manalo

Categories     Main Entree

Time 1h15m

Number Of Ingredients 10

2 pounds pork belly, cut into 2-inch cubes
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water

Steps:

  • In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.
  • In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
  • Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
  • Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
  • Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot.

Nutrition Facts : Calories 1256 kcal, Carbohydrate 6 g, Protein 25 g, Fat 123 g, SaturatedFat 44 g, Cholesterol 163 mg, Sodium 2280 mg, Sugar 1 g, ServingSize 1 serving

ULTRA RICH CARAMELIZED FILIPINO PORK ADOBO RECIPE - (3.9/5)



Ultra Rich Caramelized Filipino Pork Adobo Recipe - (3.9/5) image

Provided by á-44083

Number Of Ingredients 9

1 kilogram pork cubes
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup whole garlic cloves
2 bay leaves
1/2 tablespoon whole peppercorns
2 tablespoons oil
1/4 cup brown sugar
1 liter water

Steps:

  • Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes. Drain and set aside. Heat oil in pan on high flame. Sauté pork and add the brown sugar. Brown pork, or wait until sugar caramelizes. Add in remaining marinade and water. Boil for 5 minutes. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency.

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