PORK ADOBO

Adobo is perhaps the favorite of all
Filipinos, regardless of where they are in the scattered islands of the Philippine archipelago. I will share with you the recipe which I have been using. I could guarantee that your family will love this. A word of caution though, cover the simmering hot oil when cooking the meat. Please adjust the amount of salt, soy sauce and vinegar according to your taste. So, here it is... enjoy cooking everyone!

PORK ADOBO

Ingredients:

1 klo. pork
1 clove garlic
2 tbspns soy sauce
salt
2 tbsps white vinegar
dash of monosodium glutamate (optional)
cooking oil

Procedure:

Cut pork belly into big cubes (2" x 2"), wash, then drain. Set aside. In a frying pan, boil half liter of water. When the water boils, add the meat, garlic, vinegar, salt and soy sauce. Boil the meat until tender. Add a dash of monosodium glutamate. When almost all of the water already evaporates, pour cooking oil just enough to cover the meat. Adjust flame to medium heat then cover the pan. Stir the meat so that all sides will be cooked. Pork adobo is ready when the meat turns brown and crispy. Do not overcook. Leave the oil in the pan and drain the meat on paper towel before serving.

Adobo is best served with soy sauce and vinegar sauce with lemon juice and pepper.

Try it and I hope you like it too. Happy cooking everyone!

In the Philippines, adobo is served with rice. However, you can also serve it with roasted or boiled potatoes.