Ingredients with Measurements:
- 1 lb. pork shoulder, cut into cubes
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/4 cup oil
- 1/4 cup water
- 2 bay leaves
- 1 onion, chopped
- 2 tablespoons ginger, minced
- 2 tablespoons tomato paste
- 2 tablespoons green onions, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add the pork cubes and cook until lightly browned.
3. Add the garlic, onion, ginger, and tomato paste and cook for 2 minutes.
4. Add the soy sauce, vinegar, black peppercorns, sugar, paprika, ground black pepper, cumin, oregano, turmeric, and chili powder and stir to combine.
5. Add the water and bay leaves and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Add the green onions and cook for an additional 5 minutes.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 393
Fat: 24g
Carbohydrates: 8g
Protein: 28g
Substitutions for Ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vinegar can be substituted with lime juice.
- Tomato paste can be substituted with tomato sauce.
- Green onions can be substituted with red onions.
Variations:
- This dish can be served over rice or noodles.
- Add other vegetables such as bell peppers or carrots for additional flavor.
Tips and Tricks:
- Make sure to brown the pork cubes before adding the other ingredients for maximum flavor.
- Taste the dish before serving to adjust the seasoning.
Storage Instructions:
Adobong Ugoy-Ugoy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Adobong Ugoy-Ugoy can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Adobong Ugoy-Ugoy can be served over a bed of steamed rice or noodles and garnished with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Chopped green onions
- Sliced bell peppers
Pairings:
Adobong Ugoy-Ugoy pairs well with steamed rice or noodles and a side of steamed vegetables.
Suggested Side Dishes:
- Steamed vegetables
- Fried plantains
- Roasted potatoes
Troubleshooting Advice:
- If the dish is too salty, add a little more water or tomato paste to balance out the flavors.
- If the dish is too spicy, add a little more sugar to balance out the flavors.
Food Safety Advice:
- Make sure to cook the pork cubes until they are cooked through before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Adobong Ugoy-Ugoy is a Filipino dish that is traditionally made with pork and a variety of spices. It is believed to have originated in the Philippines during the Spanish colonial period.
Flavor Profiles:
Adobong Ugoy-Ugoy has a savory and slightly sweet flavor with a hint of spice.
Serving Suggestions:
Adobong Ugoy-Ugoy can be served as a main dish with steamed rice or noodles and a side of steamed vegetables.
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Region: Philippine