Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1/2 cup Himbabao leaves, chopped
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head of garlic, minced
- 1 onion, chopped
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the pork belly and cook until lightly browned.
3. Add the soy sauce, vinegar, water, brown sugar, black peppercorns, and bay leaves. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the pork is tender.
5. Add the chopped Himbabao leaves and stir to combine. Let it cook for another 5 minutes.
6. Remove from heat and transfer to a serving dish.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Himbabao leaves can be substituted with spinach or kale.
Variations:
- Add sliced potatoes or hard-boiled eggs to the adobo for a heartier meal.
- Use coconut vinegar instead of regular vinegar for a slightly sweeter taste.
- Add a tablespoon of oyster sauce for a richer flavor.
Tips and tricks:
- For a more tender pork, marinate it in the soy sauce and vinegar mixture for at least 30 minutes before cooking.
- Use a wooden spoon to stir the adobo to prevent the pork from breaking apart.
- Adjust the amount of sugar and vinegar to your liking.
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 shallow bowl or plate with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro for added freshness.
Pairings:
Serve with a cold glass of beer or iced tea.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the adobo is too salty, add a bit of water and sugar to balance the flavors.
- If the adobo is too sour, add a bit of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
- Store leftovers properly in the refrigerator to prevent spoilage.
Food history:
Adobo is a popular Filipino dish that has been around for centuries. It was originally used as a way to preserve meat by marinating it in vinegar and salt.
Flavor profiles:
Salty, sour, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine