adobo recipe and how to cook "pork adobo recipe" or "adobong baboy recipe"

Eh, you wanna learn how to make da bes’ Adobong Baboy, ah? Dis one, guarantee, your lola gonna be so proud. It’s da real deal, okay? No shortcuts here. Get your wok ready, cuz we gonna cook up some magic.

Adobong Baboy: Da Picture Speak a Thousand Words!

Look at dat! Shiny, garlicky, vinegary goodness. Da color tell you already, dis gonna be bomb. Just like how my mama used to make. We start wit’ da pork, nice and fatty for extra flavor. Mmm, you can smell da sarap already, can’t you?

Okay, enough drooling, time for da secret ingredients. Don’t go skimping now! Good ingredients, good food. Simple as dat.

Ingredients:

• 2 lbs Pork Belly (cut into 1-inch cubes, you can use shoulder too if you no like too much fat)
• 1/2 cup Soy Sauce (use good quality, okay?)
• 1/4 cup Vinegar (white vinegar is okay, but cane vinegar is da best)
• 1 head Garlic (minced, don’t be shy wit’ da garlic!)
• 2 tbsp Whole Black Peppercorns (cracked, not ground!)
• 2 Bay Leaves (gives dat extra aroma)
• 1 tbsp Cooking Oil (vegetable or canola, no olive oil here)
• 1/2 cup Water (or pork broth for more flavor)
• Sugar (optional, just a little bit if you like a little sweetness)

Instructions:

1. First ting, marinate da pork. In a big bowl, mix da pork wit’ soy sauce, vinegar, garlic, peppercorns, and bay leaves. Mix well, make sure all da pork covered. Let it sit for at least 30 minutes, but overnight in da fridge is even better!
2. Now, heat up da oil in a wok or big pan. Get it nice and hot, but not smoking.
3. Take da pork out of da marinade (but keep da marinade!). Sear da pork in batches until it’s brown on all sides. Don’t overcrowd da pan, or da pork will just steam. We want dat nice, crispy sear.
4. Once all da pork is browned, put it all back in da pan. Pour in da marinade and add da water (or broth). Bring it to a boil.
5. Once it’s boiling, turn da heat down to low, cover da pan, and simmer for at least 1 hour, or until da pork is super tender. Check on it every now and then, and add more water if needed. Da sauce should reduce and thicken up.
6. Now, taste da sauce! If it’s too sour, add a little bit of sugar. If it’s not salty enough, add a little more soy sauce. Season to your taste, okay?
7. Simmer for another 15-20 minutes, uncovered, to let da sauce thicken up even more.
8. Serve hot wit’ plenty of rice! (Jasmine rice, of course!) You can also top it wit’ some green onions or toasted garlic for extra flavor.

See? Not so hard, right? Just follow da steps and you gonna have da best Adobong Baboy in town. Now go cook and make your lola proud! Mahal kita!

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“PORK ADOBO RECIPE” Or “ADOBONG BABOY RECIPE” - All Recipes 101

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