Filipino Pork Adobo with a Twist
My Aunt and Uncle just flew in from the Philippines. When she visits it means that there’s going to be plenty of great home cooked Filipino food to go around. My Mom came up to visit us as well. Tonight she decided to cook Pork Adobo. Adobo is a traditional Filipino dish that is made up of two main ingredients – soy sauce and vinegar. The two are combined to bring out a delightful tangy flavor to meat. The meat is slowly simmered with the Adobo sauce.
My Mom likes to add twists to the dishes she cooks. Instead of using vinegar, she uses pineapple juice with her version of Adobo. I have the recipe here for those who want to make it.
Ingredients
1 Pound Pork
5 Tablespoons Soy Sauce
1 Cup Pineapple Juice
4-5 Cloves of Chopped Garlic
½ Chopped Yellow Onion
1 Bay Leaf
Salt
Pepper
Steps
To make the Adobo, combine the onion, garlic, soy sauce, pineapple juice, and bay leaf into a large sauce pan. Add in the pork with a little bit of salt and pepper. My Mom uses pork belly which is very fatty, but adds lots of flavor. You can use pork spareribs instead of the pork belly if you don’t want the added fat. The choice is yours.
After combining all of the ingredients together, cover it and let it simmer over medium heat for 30-40 minutes or until the pork is tender. Be sure to stir it occasionally.
Remember, you can always alter the proportions of soy sauce and pineapple juice to your taste. For the more traditional style Adobo, substitute the pineapple juice with distilled white vinegar. When it’s ready, just serve it with rice and you have yourself a classic Filipino meal.
This is something I always wanted to learn… loved the tangyness of adobo pork. Thanks for sharing the recipe! btw, what type of pineapple juice do you use?
Hey Wiffy,
For this recipe we used canned Dole Pineapple Juice. I’m sure using experimenting with other juice brands can add different touches to this recipe.
I prefer sauteing the garlic, onions first. Then add the meat, brown it a bit, then add the pineapple juice or the souring agent first and let it simmer into the meat. Then add the soy sauce, laurel, whole black pepper corns and let simmer. If it gets to dry add a little bit of water, about half a cup or so. Let it cook for a while until the meat is nice and tender.
wow! this well be interesting BTW benjo besides sauteing the garlic you can also try to cut some small strips of fat from the meat and saute it till it beacme crispy and releases its own oil. then separate the crispied fat to be mixed on your adobo later when its almost cook. the procedure are the same you just use the oil from the fat as your cooking oil rather than a regular oil added flavor guaranteed…