Ingredients with Measurements:
- 1 lb. pork belly, sliced into bite-sized pieces
- 1 cup burong mustasa (fermented mustard leaves)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp. black peppercorns
- 2 tbsp. cooking oil
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the cooking oil over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the pork belly and cook until browned on all sides.
3. Pour in the vinegar, soy sauce, water, and brown sugar. Add the bay leaves and black peppercorns. Stir to combine.
4. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes or until the pork is tender.
5. Add the burong mustasa and stir to combine. Simmer for another 5 minutes.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Burong mustasa can be substituted with other fermented vegetables like burong talong or burong hipon.
Variations:
- Add sliced chili peppers for a spicier adobo.
- Use coconut vinegar instead of regular vinegar for a different flavor.
Tips and tricks:
- Use a non-stick pot to prevent the adobo from sticking to the bottom.
- Let the adobo simmer for a longer time to develop a richer flavor.
- Serve with a side of sliced tomatoes and onions for a refreshing contrast to the rich adobo.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and a side of sliced tomatoes and onions.
Garnishes:
- None
Pairings:
- Serve with a cold glass of iced tea or soda.
Suggested side dishes:
- Steamed rice
- Sautéed vegetables
Troubleshooting advice:
- If the adobo is too salty, add a bit of water to dilute the sauce.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any risk of foodborne illness.
Food history:
- Adobo is a popular Filipino dish that has been around for centuries. It is believed to have originated from the Spanish colonial era.
Flavor profiles:
- Salty, sour, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
Related Categories
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Region: Philippine