adobo recipe step by step tagalog "pork adobo recipe" or "adobong baboy recipe"

Okay, so I’ve been craving some serious comfort food lately, and nothing hits the spot quite like Adobong Baboy! It’s just one of those dishes that always brings back happy memories and fills the house with an amazing aroma. I decided to try a slightly different approach this time around, focusing on really tenderizing the pork and getting that rich, savory sauce just right. Here’s how it went:

Pork Adobo Recipe

This recipe focuses on simplicity and achieving that perfect balance of savory, sweet, and tangy flavors that make Adobo so irresistible. The key is to use good quality pork belly and allow it to marinate for a significant amount of time to ensure maximum flavor absorption.

Ingredients:

• 2 lbs pork belly, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup white vinegar (or apple cider vinegar)
• 1 head of garlic, minced (seriously, don’t skimp!)
• 1 tablespoon whole peppercorns
• 2-3 bay leaves
• 1 tablespoon brown sugar (optional, but highly recommended)
• 2 cups water
• 2 tablespoons cooking oil
• Salt to taste

Instructions:

1. Marinate the Pork: In a large bowl, combine the pork belly, soy sauce, vinegar, minced garlic, peppercorns, and bay leaves. Make sure the pork is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the pork will be. I find overnight is ideal, if you can plan ahead.
2. Sear the Pork: Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Remove the pork from the marinade (reserve the marinade!) and sear it in batches until browned on all sides. This step is crucial for developing a richer flavor and giving the pork a nice crust. Don’t overcrowd the pot, or the pork will steam instead of sear.
3. Simmer in the Marinade: Once the pork is browned, return all of it to the pot. Pour in the reserved marinade and add the water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is very tender and easily pierced with a fork. Check occasionally and add more water if needed to prevent the sauce from drying out.
4. Add Brown Sugar (Optional): After the pork is tender, stir in the brown sugar (if using) and continue to simmer uncovered for another 15-20 minutes, or until the sauce has thickened to your desired consistency. The brown sugar adds a subtle sweetness that balances the saltiness and acidity of the dish.
5. Season to Taste: Taste the sauce and adjust the seasoning with salt as needed. Remember that soy sauce is already quite salty, so be careful not to over-salt.
6. Serve: Serve the Adobong Baboy hot with steamed rice. The flavorful sauce is perfect for soaking into the rice! Some people also like to add a fried egg on top. Leftovers are even better the next day!

This Pork Adobo recipe is a winner every time. The long simmering process makes the pork incredibly tender, and the balance of flavors is simply divine. Don’t be afraid to adjust the ingredients to your liking - a little more garlic, a touch of chili flakes for heat, or even a splash of fish sauce for extra umami. Enjoy!

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