Authentic Pork Adobo makes the Philippines known worldwide. It is one of the most original recipes that the country is very proud to share with the world. It has long been the mascot or the face of Filipino cuisine.
Try asking Filipinos what they think of adobo. Most of them will probably answer that it is their favorite traditional Pinoy food. Although it is not favored by everyone, the majority of Pinoys still love it. In fact, everyone might be capable of cooking the recipe because it only requires basic cooking skills and experience. You will only need a few minutes to be able to cook one serving of the dish. And each ingredient can be easily found in the market or palengke.
When the Spanish colonized the Philippines for 300 years, they caused a massive influence on almost every aspect of being Filipino like the language, the way of life, and most especially the cuisine. Pinoys discovered adobo during this period of time. But even though the Spanish were very influential at that time, the early Filipinos were able to discover something of their own. The name of the dish is actually Spanish, which means “to marinate”. Some historians theorize that Filipinos discovered the dish as a means to preserve or give longer shelf-life to the meal.
Variation of Adobo
There are many variations of the food - pork, chicken, meat. Whichever you prefer depends on your taste and preference, but you should be aware of how they differ when it comes to health benefits too. If you want it to be protein-rich, go for chicken. If you want the meal to be a good source of omega-3 fatty acids, you can use milkfish for the recipe.
Which Cut to Use For Authentic Pork Adobo?
Liempo or Pork Belly - this is the best cut because it has more fats in it, which gives added flavor to the dish.
Pata or Pork Hocks - you could use this cut if you want a combination of bones, meat and skin.
Kasim or Pork Shoulder - cheaper than the belly and ideal for slow cooking because it has more fats just like liempo.
The combination of flavors of the soy sauce, vinegar, and the other spices results in an authentic pork adobo. Eat it together with rice as your lunch or dinner, or even for your breakfast. It can also last for a few days. So if you want to prepare your meals in advance you can cook a larger serving and save it for the next days.
Authentic Pork Adobo Recipe
- 1 tbsp cooking oil
- 6 cloves garlic minced
- 5 pcs bay leaves
- 1 lb pork belly
- 2 fl oz vinegar
- 4 fl oz soy sauce
- 1 tbsp peppercorn
- 8 fl oz water
- Heat a wide pan over medium heat, add the cooking oil and saute the garlic and bay leaves until the garlic is lightly brown.
- Add the pork belly and cook for 5-7 minutes until the color changes. Season with salt and add peppercorn. Pour the vinegar. do not stir and let it simmer for 3-5 minutes.
- Pour the soy sauce and water. Cook for another 20-25 minutes or until the meat is tender and the liquid is reduced. You may also notice that the fat has rendered. Once done, remove from the pan and transfer into a serving plate. If you prefer, you may pan-fry the pork for another 5 minutes to make it more flavorful and tender.