Pork Adobo
Adobo Baboy (pork), Dinardaraan, and Igado were some my favorite home cooked foods growing up. I could be a bit biased but I'd say my mom made the best Filipino food. I always looked forward to eating these foods whenever I came home from college.
Of all the Filipino dishes she made, Adobo was my favorite. The flavor of the meat was so good and so tender. And what's even better is the fatty pieces on the meat. I now am more health conscious, but put a bowl of fatty Adobo infront of me and I ain't gonna resist. LOL
My mom can cook almost anything without a printed recipe. Me on the other hand, depend on printed recipes. So when I found this recipe, I felt I found the pot of gold. :) And I think it comes close to how my mom makes it. For a healthier version of this dish, the pork can be substituted with chickeh.
Of all the Filipino dishes she made, Adobo was my favorite. The flavor of the meat was so good and so tender. And what's even better is the fatty pieces on the meat. I now am more health conscious, but put a bowl of fatty Adobo infront of me and I ain't gonna resist. LOL
My mom can cook almost anything without a printed recipe. Me on the other hand, depend on printed recipes. So when I found this recipe, I felt I found the pot of gold. :) And I think it comes close to how my mom makes it. For a healthier version of this dish, the pork can be substituted with chickeh.
- 2 lbs pork belly
- 2 tbsp garlic ; minced or crushed
- 3 pieces dried bay leaves
- 1/4 cup vinegar
- 1/2 cup Soy sauce
- 1 tbsp whole peppercorn
- 1-2 cups water ; to cover meat
- Saute Garlic in hot oil
- Add pork and stir fry til brown
- Combine soy sauce, vinegar, water, whole pepper corn, and dried bay leaves then bring to a boil
- Simmer for 40 minutes to 1 hour
- Original recipe says "salt to taste" . I don't
- Then I turn up the heat to reduce the liquid til it's almost gone
- Ingredients
- Instructinos
