This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang.
Adobo, in general, can be cooked using different kinds of protein. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.
Filipino Pork Adobo vs. Mexican Adobo
The word Adobo was derived from the Spanish word “adobar”. It means to marinate. This can be in the form of a liquid marinade or to rub using a combination of powdered ingredient.
This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.
Mexican adobo, on the other hand, makes use of chillies, garlic, cinnamon, and oregano as marinade.
Both dishes look and taste different. It will be unfair to compare which among the two dishes are best because each of us has our own preference when it comes to flavor.
Filipino Pork Adobo Versions
The Philippines is composed of composed of many islands. It was initially estimated to be around 7,107. At present, the count rose to 7,641. Each of these islands belong to a cluster, which are divided into regions.
Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location.
The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.
Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I remember my tito’s and tita’s prepare a large portion every summer outing. We would go to Pansol in Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons (kaldero). One has the adobo in it, while the other is for the rice.
Pork Adobo with Potato is another version that I tried. This is a saucier pork adobo version with cubes of potatoes in it. I’m not sure where this dish originated. It might have been initially created as a filler to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when you eat the potato with rice. This is a good dish to have when before going to the gym or before starting a marathon.
I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both ways require boiling the eggs beforehand. The first version is cooked by adding boiled eggs once the pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the time when cooking this way. We don’t want to overcook the eggs.
How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the outer yolk. When you see a dark ring around it, that means the egg is overcooked.
The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking (unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate before serving. The eggs also retains its white color.
Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.
The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts of pork though.
A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina Reaper, which is way spicier). The result was a very delicious and extremely spicy adobo. The spice lingers in the mouth for a while. Be forewarned.
Adobong Baboy sa Gata is a classic. This is notorious for making people on limited-rice-diet crave for more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not get enough of it.
How to Cook Pork Adobo
This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.
The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.
Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.
The pork needs to be cooked until tender. Do this by pouring the remaining marinade, if any. Also add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.
If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think its needed.
Pork Adobo Alterative and Additional Ingredients
Pork – Use any cut of pork that you prefer. I suggest pork belly for best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe.
Onion – This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces.
Sinangag, or Garlic Chinese fried rice, could be a fashionable Filipino breakfast, typically served with a dish on high and a drizzle of vinegar sauce. Don’t have a abdomen for rice and garlic within the morning? No problem! This dish is additionally wonderful for lunch or as a facet for dinner.
I have few Asian recipes that are pretty pitiful for a blogger United Nations agency claims to share “the better of the most effective from round the world”. However, you’ll be happy to understand that I arrange on remedying that from currently on, beginning nowadays with this Filipino classic! So even supposing I classified this instruction during this blog’s breakfast assortment, I see it additional as a dish. I generally add some types of macromolecule, like diced chicken or cut, and it works as a full meal!
If you’re a breakfast of champions sort of girl/guy and love rice within the morning, then by all suggests that, relish your early garlic cooked rice! Simply check that to brush your teeth once or that job meeting is going to be terribly fascinating as no one can want to get about to you. ? I am captivated with their individual single-serve cups. Seriously, it doesn’t get from now on convenient than that! However wonderful it’s that you just get to customize this instruction and build some for one? (Although you ought to positively build a minimum of some for two, as a result of I guarantee you won’t resist going for seconds or thirds!)
The cups cook in exactly sixty seconds and area unit nice if you wish a transportable meal or snack. No additional blaming being busy for your habit of meal skipping! If something, you get to cook a garlic Filipino fried rice your Minute Rice Single Serve Cup, combine in your favorite ingredients and eat straight from the cup.
8 cloves garlic, peeled and minced 4 cups Minute Rice Single Serve Cups, cooked according to instructions 1/3 cup vegetable oil, divided Salt and freshly ground pepper, to taste 1 scallion, thinly sliced, for garnish 4 eggs VINEGAR SAUCE: 1/3 cup vinegar 1/4 teaspoon crushed red chile flakes 1 cloves of garlic Salt and freshly ground pepper, to taste
1. Heat 1/4 cup of oil in a large skillet, over medium high heat. Add the garlic and cook until fragrant and golden, about 1 minutes. Remove a little bit of the garlic (1 tablespoon) and reserve. 2. Add the cooked rice and cook for about 5 to 8 minutes, breaking up any large clumps, until rice is getting crispy in some places. Season with salt and pepper and transfer to a serving dish or individual plates. 3. In that same skillet, heat the remaining oil over medium high heat. Swirl the pan to evenly coat the surface. The pan is ready when the oil becomes shimmery and very loose. Crack each egg into a measuring cup and gently tip it into the skillet. You can crack the eggs directly into the skillet if you prefer. Cook the eggs until the whites are set and the yolks are done to your liking. Season with salt and pepper. 4. Place the eggs on top of the rice, garnish with the reserved garlic and sliced scallion and serve immediately, with the vinegar sauce on the side.
Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!
I was craving for pork today but wanted something different from the common Adobo Spareribs. So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. No wonder this dish is so flavorful! But I’ll let you in on a secret…I did not simmer the meat until tender. I was too tired and hungry to wait for an hour. I used a pressure cooker and it took me 15 minutes to tenderize the pork meat. That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!
I loved this Braised Pork Spareribs dish the moment I took a first bite of that tender, juicy pork. The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.
Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.
There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.
This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!
1 cup small shrimps, cleaned and whiskers trimmed off
3/4 cup bean sprouts
1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips
2 pcs. eggs, beaten
1 cup cornstarch
3/4 cup water
1 tsp. salt
1/2 tsp. ground black pepper
2-3 cups cooking oil
For the Dipping Sauce:
3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional
1/4 cup vinegar
3 cloves garlic, chopped
1/8 tsp. ground pepper
1/2 tsp. salt
Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
Then add the shrimps, bean sprouts and sweet potato then blend well.
Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.