Filipino Pork Adobo


1 1/4 pounds boneless pork shoulder cut 2" cubes
1 cup water
2 tablespoons soy sauce
6 garlic cloves, minced
1/4 teaspoon freshly-ground black pepper
4 teaspoons vegetable oil
3 pcs bay leaves


On a rack in broiling pan, broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce,bay leaves, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes.
Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.



Amy B.'s picture

yummy! one of my favorites :)


Adobo is the most popular Filipino dish enjoyed by all classes. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables. Adobo is typically served with steamed white rice.


4.0 servings


Friday, January 1, 2010 - 12:56am


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