Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup water
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp sugar
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the garlic and onion and cook until softened, about 3-5 minutes.
4. Pour in the soy sauce, vinegar, and water. Add the bay leaves, black peppercorns, and sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the adobo
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef
- White vinegar can be substituted with apple cider vinegar or rice vinegar
- Soy sauce can be substituted with tamari or coconut aminos
Variations:
- Add potatoes or carrots for a heartier meal
- Use coconut milk instead of water for a creamier adobo
- Add chili peppers for a spicier version
Tips and tricks:
- Use a fatty cut of pork for a more flavorful adobo
- Let the adobo simmer for at least 45 minutes to allow the flavors to develop
- Adobo tastes even better the next day, so make a big batch and enjoy leftovers!
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 until heated through.
Presentation ideas:
- Serve the adobo in a large bowl with steamed rice on the side.
Garnishes:
- Top the adobo with sliced green onions or chopped cilantro for a pop of color and flavor.
Pairings:
- Serve the adobo with a side of steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Lumpia (Filipino spring rolls)
Troubleshooting advice:
- If the adobo is too salty, add a splash of water or coconut milk to balance out the flavors.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Adobo is a popular Filipino dish that originated from Spanish cuisine. It is typically made with meat, vinegar, and soy sauce, and is known for its tangy and savory flavor.
Flavor profiles:
- Tangy, savory, salty, slightly sweet
Serving suggestions:
- Serve the adobo family-style in a large bowl, or plate individual servings with rice on the side.
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Region: Filipino