Long ago, there was no soy sauce in the Philippines until the Chinese introduced it to us. Looks super legit, very similar to my recipe! Hi. Hi Stephen, if you hover over the number of servings in the recipe card, there is a handy slider to scale the recipe up or down. Add the vinegar, low sodium soy sauce, garlic, bay leaf, black peppercorns, sugar, and water, and bring to a boil. garlic salt1 cup soy sauce½ cup water ½ cup fresh minced garlic ½ cup vinegar (sugar cane or cider vinegar if available) 5 bay leaves. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. Mine was brown and yours looked a reddish color. Brown it in the oven for about 20 minutes. Preheat oven to 350 degrees. Thank you Nicola! If there is a lot of liquid in the pan, uncover and simmer a little bit more to reduce the liquid. If I need to make a larger batch, can I simply double everything? Season pork with pepper and garlic salt and evenly spread out in a half sheet pan or baking pan. Add the vinegar, low sodium soy sauce, garlic, bay leaf, black peppercorns, sugar, and water, and bring to a boil. Add the vinegar, soy sauce, garlic, bay leaf, peppercorns, sugar, and water, and bring to a boil. TheWoksofLife.com is written and produced for informational purposes only. Ended up with a really great, thick consistency. Remove the cover and continue simmering for another 30 minutes to reduce the sauce. Various online calculators also provide different results, depending on their sources. Your email address will not be published. Brown it in the oven for about 20 minutes. Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Remove the cover and continue simmering for another 30 minutes to reduce the sauce. Bring to a boil, then simmer. Cover and then continue to simmer (approximately 40 minutes) until the meat is tender. Panlasang Pinoy. Ugh. ground black pepper2 tsp. Sorry we missed your comment back in May! Thanks for the tip! In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides. 420 Waiakamilo Road, Suite 205Honolulu, HI 96817Main (808) 847-3246News (808) 847-1112. will change the nutritional information in any recipe. In a medium dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides. Reduce the heat to medium low, cover, and simmer for 1 … Cover and simmer for about half and hour or until tender. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Pork Adobo originated in the Philippines and involves simmering meat in a vinegar, soy sauce and garlic. :). That’s how my grandmother always made pork adobo. In this case, I decided to make pork adobo, and once again, we all agreed that this mixture of flavors is a definite winner. Heat the cooking oil in a frying pan. I am disappointed because I followed your recipe verbatim and it looked nothing like your picture and it tasted plain. This is a super short post, and a super short recipe, because while this Pork Adobo dish does take some time to simmer on the stove, it only takes a few minutes to throw together! Mix well. A quick cooking tip before we get on with the recipe: If you don’t want the black peppercorns free-floating in your pork adobo, you can place them (along with the bay leaf) in a piece of cheesecloth tied with kitchen string. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Factors such as brands purchased, natural variations in fresh ingredients, etc. The result is a tangy, savory, and ever so slightly sweet dish that changes slightly with whatever protein you decide to cook. Best adobo recipe I’ve found, thank you for sharing!
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