Ingredients with Measurements:
- 2 lbs pork belly, sliced into bite-sized pieces
- 1 cup awapuhi ginger, sliced
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp cooking oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the garlic and onion and sauté for another 2 minutes.
4. Add the awapuhi ginger, soy sauce, vinegar, water, brown sugar, bay leaves, and black peppercorns. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Simmer for 1-2 hours, or until the pork is tender and the sauce has thickened.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the pork
Low heat for simmering the adobo
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 35g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Awapuhi ginger can be substituted with regular ginger or galangal.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced jalapeños or red pepper flakes for extra heat.
- Use coconut vinegar instead of regular vinegar for a tropical twist.
- Add pineapple chunks for a sweet and tangy flavor.
Tips and Tricks:
- Use a wooden spoon or spatula to stir the adobo to prevent the pork from falling apart.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking.
- Leftover adobo can be used as a filling for tacos or burritos.
Storage Instructions:
Store leftover adobo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the adobo in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the adobo in a large serving dish with a garnish of sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve the adobo with steamed rice and a side of sautéed vegetables.
Suggested Side Dishes:
- Garlic fried rice
- Grilled corn on the cob
- Stir-fried bok choy
Troubleshooting Advice:
- If the adobo is too salty, add a splash of water and a pinch of sugar to balance the flavors.
- If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow the liquid to evaporate.
Food Safety Advice:
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover adobo in the refrigerator within 2 hours of cooking.
Food History:
Adobo is a popular Filipino dish that is typically made with pork or chicken, vinegar, soy sauce, garlic, and bay leaves. It is believed to have originated during the Spanish colonial period in the Philippines.
Flavor Profiles:
Savory, tangy, slightly sweet
Serving Suggestions:
Serve the adobo family-style in a large serving dish with rice and a side of vegetables.
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Region: Hawaiian