If you are a foreigner who’s curious about Philippine cuisine, well, Adobo is just one of the most talked about dish. It’s famous in a way that almost every household has its own version of how it’s prepared and cooked.
I personally grew up watching my mom (I call her Nanay) cooked adobo in a pot under a hot and burning fire. That was the traditional way of cooking it, and perhaps, that way of cooking made the Adobo more delectable, flavorful and mouth-watering.
Today, I’ve decided to reward myself by cooking Spicy Pork Adobo. My very own version literally is simple and easy to make. Cooking time will take about 45 minutes-1 hour depending on your wish at how tender the meat would be like. I liked it when it’s more tender.
The usual adobo recipe is usually marinated first before cooking, but this recipe of mine didn’t go through that process anymore.
- 2 lbs of Pork (sliced into cubes)
- 1 teaspoon of cooking oil
- 8-10 cloves of garlic, crushed (add more garlic for better taste)
- 1/2 teaspoon of ground pepper
- 1 teaspoon of peppercorn
- 4-5 pieces of bay leaves
- 1 cup of soy sauce (caution: it’s better if you will not pour everything all at once since different varieties of soy sauce can have different intensity of saltiness)
- 1/2 cup of regular vinegar
- A pinch of salt
- 1 tablespoon of sugar, this is optional (add more if necessary)
- 1 1/2 cup of water
- 4-5 pieces of red chili (whole or chopped)
- Bring the pan into high/medium heat. Add 1 teaspoon of cooking oil together with garlic. Saute until it turns a bit golden brown.
- Add meat, a pinch of salt and stir. Leave for 5 mins until the meat becomes golden brown or as desired.
- Add ground pepper, peppercorn, bay leaves, soy sauce and water. Remember not to add the vinegar yet as it should be added 5-10 minutes before the entire dish is cooked.
- Cover the pan and bring the meat to a boil to make it tender for 20-30 mins while stirring occasionally. Let the water evaporates.
- Add red chili. Then, add more soy sauce if necessary.
- Put the vinegar and stir. Leave for another 10 mins to simmer.
- Add 1 tablespoon of sugar to balance the saltiness(optional). And simmer for a couple of minutes.
- Serve Spicy Pork Adobo with hot white rice!
Note: This Spicy Pork Adobo Recipe has less sauce because I let the water evaporates. But if you wish to have more sauce, better watch out for the amount of water left while you let the meat tenderized. Of course, you can always add a tiny bit of water if you need.