Pork Adobo Pinoy Style

If someone will ask me how I like my Pork Adobo, I’d say fried, with very little sauce, a little salty (and not sweet), with soft fats and skin, and aged (or has been to the ref for days). I also like mine with a little atchuwete sauce.

There are many ways to cook pork adobo. Some people like theirs with plenty of ‘sabaw’ or sauce. Some like their adobo dry. Some like theirs salty; some prefer it sweet. Here’s my favorite pork adobo recipe. Unlike the traditional recipe where all the ingredients are given in exact quantities, mine will be a bit different. I’ll just give estimates based on how I cook my pork adobo in my own kitchen.

Below is a simple way of cooking pork adobo Pinoy style ala Christina!

But! Before doing anything else, read this whole recipe first. It is important, especially if you’re trying this for the first time, to know where to begin and what to expect. Prepare everything you need at arms length to save valuable time and effort. Last tip: clean as you go!

So now you’re ready to begin!

First, prepare all the ingredients:

• Cut the meat (pork) as desired. You may also buy ready cutlets from the wetmarket (how much depends on you);
• Mince the garlic, the more cloves the better;
• Dice or slice the shallots or onions, again the more the merrier;
• prepare a teaspoon of Whole peppercorns
• prepare half a teaspoon to 1 teaspoon salt (depending on how much you need)
• 2 pcs Bay leaf
• Soy Sauce
• Vinegar
• a teaspoon of Atchuete seeds soaked in warm water (or you can use atchuete powder dissolved in a little water)
• MSG (optional)

Prepare the Sauce:

Mix according to your taste the soy sauce and the vinegar in a bowl or cup. How much depends on the quantity of your meat and whether you like your adobo with a lot of sauce or dry. When done with the mixing, be sure to taste it so it will be ‘tamang tama’ to your taste. Set the mixture aside for later use.

To Cook:

• Place your cooking pot on top of the stove in medium heat. Wait until the pot is heated.
• Pour the pork cutlets in the pot and leave for a few minutes (maybe 1 or two).
• Sprinkle salt over the meat, maybe half a teaspoon. Again be sure you are on top of things. Remember not to put too much salt as you will be adding the soy sauce (toyo) and vinegar mixture in a few minutes.
• Lower the heat and stir occasionally to cook and brown evenly the meat.
• When meat is ready, push it on one corner of the pot or pan. Add the minced garlic and stir until it turns light brown. Add the onions or shallots. Add the bay leaf. Mix everything (the garlic, the onion, and the meat).
• Then pour the soy sauce & vinegar mixture. Add the peppercorns and the atchuete water. Season with MSG if desired. Let this simmer until the meat becomes tender.
• Be careful not to stir very often to keep the meat intact. Be extra careful also not to leave the pot unattended to avoid drying the adobo too much or burning it.
• Check after a few minutes. When almost done, you may add a little fat or cooking oil into the adobo. But if the meat you used has sufficient fat, no need anymore to add oil.
• The adobo may be served hot or cold over steamed rice.

Enjoy! Bon appétit!