Ingredients with Measurements:
- 1/2 kg pork belly, sliced into bite-sized pieces
- 1 cup kadyos (pigeon peas), soaked overnight
- 1 cup langka (jackfruit), sliced into bite-sized pieces
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp cooking oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
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 sauté until browned on all sides.
3. Add the garlic and onion and sauté until fragrant.
4. Add the vinegar, soy sauce, water, bay leaves, and whole peppercorns. Bring to a boil.
5. Add the soaked kadyos and langka. Stir to combine.
6. Lower the heat to medium-low and simmer for 45 minutes to 1 hour, or until the pork is tender and the kadyos and langka are cooked through.
7. Season with salt to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes (excluding soaking time for kadyos)
- Cooking time: 1 hour
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 to 6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 23g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Kadyos can be substituted with black beans or kidney beans.
- Langka can be substituted with green papaya or chayote.
Variations:
- Add sliced red and green bell peppers for color and flavor.
- Use coconut vinegar instead of regular vinegar for a slightly sweeter taste.
- Add a tablespoon of sugar for a slightly sweeter adobo.
Tips and tricks:
- Soak the kadyos overnight to reduce cooking time.
- Use a Dutch oven for even cooking and to prevent burning.
- Adjust the amount of vinegar and soy sauce to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Top with sliced green onions or chopped cilantro for added freshness.
Pairings:
- Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Garlic fried rice
- Grilled eggplant with bagoong (shrimp paste)
Troubleshooting advice:
- If the adobo is too sour, add a tablespoon of sugar to balance the flavors.
- If the adobo is too salty, dilute with a little water or add a tablespoon of sugar to balance the flavors.
Food safety advice:
- Make sure the pork is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Adobo is a popular Filipino dish that is typically made with meat or vegetables cooked in vinegar, soy sauce, garlic, and other seasonings.
Flavor profiles:
- Salty, sour, savory, with a hint of sweetness from the langka.
Serving suggestions:
- Serve with steamed rice and a side of pickled vegetables or a simple salad.
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Region: Philippine