malt vinegar Archives | National Dish https://www.nationaldish.co.uk/ingredient/malt-vinegar Recipes and Restaurant Reviews Wed, 30 Aug 2017 16:11:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png malt vinegar Archives | National Dish https://www.nationaldish.co.uk/ingredient/malt-vinegar 32 32 How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines? https://www.nationaldish.co.uk/recipe/filipino-pork-adobo-adobo-baboy-what-is-the-national-dish-of-the-philippines https://www.nationaldish.co.uk/recipe/filipino-pork-adobo-adobo-baboy-what-is-the-national-dish-of-the-philippines#respond Tue, 11 Apr 2017 11:31:48 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1149 This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo? You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe. How do you …

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]]> What is the national dish of the Philippines? Adobo this is pork
Adobo, a deeply flavoured pork dish that melts in your mouth
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Philippines

This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo?

You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe.

How do you make Filipino Pork Adobo | Pork slow cooked in soy, vinegar and garlic.
Using pork shoulder for this will benefit the slow cooking process - whilst the sauce is reducing and concentrating the pork will soften and take on all the flavour, uhhhhhhh
Servings2 people
Prep Time20 minutes
Cook Time90 minutes
Ingredients
Instructions
  1. Cut the pork in to largish chunks, it'll will reduce in size during the cooking process.
  2. Place all the oil in to a saucepan on a medium high heat, when hot, add all the pork and give it a stir, you don't want to seal the meat.
  3. Straight away add about two thirds of the peppercorns, garlic and ginger, quick stir,
  4. Add all of the soy, water and vinegar, slosh it around and throw in the bay leaves, bring to the boil and turn down the heat to a gentle simmer. You'll let this go like this for a minimum of 90 minutes, all you have to do is not let it dry out - just add a little water if need be, but it must go for the whole time.
  5. When you've reached the target time all the liquid should have reduced down to a glistening coating on the pork - not dry and not sat in a pool. Grab a warm serving plate, build a pile of Adobo and serve.
  6. Thank you The Philippines Philippines

    Salamat

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