Ingredients with Measurements:
- 2 lbs pork shoulder, cut into cubes
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup water
- 1 head garlic, minced
- 1 onion, sliced
- 3 bay leaves
- 1 tsp whole black peppercorns
- 2 tbsp brown 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.
3. Add the minced garlic and sliced onion and cook until fragrant.
4. Pour in the soy sauce, vinegar, and water.
5. Add the bay leaves, whole black peppercorns, and brown sugar.
6. Stir to combine and bring to a boil.
7. Lower the heat and let simmer for 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened.
8. 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 sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Protein: 35g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 10g
- Sodium: 2500mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or chicken thighs.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add potatoes, carrots, or bell peppers to the dish for added flavor and nutrition.
- Use coconut milk instead of water for a creamier sauce.
- Add a dash of hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- For best results, marinate the pork in the soy sauce and vinegar mixture for at least 30 minutes before cooking.
- Use a slotted spoon to remove any excess fat or impurities from the sauce while simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored 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 the Pork Adobo in a large serving dish with steamed rice on the side.
- Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce is too salty, add a bit of water or sugar to balance out the flavors.
- If the pork is tough, simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Adobo is a traditional Filipino dish that dates back to the Spanish colonial period. It was originally made with vinegar, soy sauce, and garlic as a way to preserve meat without refrigeration.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine