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
| Servings | Prep Time |
| 2people | 20minutes |
| Cook Time |
| 90minutes |
|
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Ingredients
- 350g pork shoulderI used a couple of steaks
- 3tbls vegetable oil
- 50ml malt vinegarI used clear
- 100ml dark soy sauce
- 2 bay leaves
- 8cloves garliccrushed
- 2tsp black pepper cornscrushed
- 150ml water
- 1thumb sized piece fresh gingergrated
Instructions
- Cut the pork in to largish chunks, it’ll will reduce in size during the cooking process.
- 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.
- Straight away add about two thirds of the peppercorns, garlic and ginger, quick stir,
- 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.
- 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.
- Thank you The Philippines
Salamat