"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, August 26, 2011

Pork Adobo

Can't get enough of Adobo! An easy dish to prepare but the tastiest which is my daughter's favorite.
Since I had a busy week ahead, I had some pork marinated in the fridge, some for tapa and adobo.
Almost each region boasts of their own special Adobo version, thus we claim Philippines as the Adobo republic.

Pork Adobo

1 kilo pork belly, cut into big cubes
1/2 cup vinegar
1/2 cup soy sauce
1/8 tsp whole black peppercorn
3 pcs bay leaves
1 whole head garlic, crushed/unpeeled
1 tbsp sugar
salt and freshly grounded peppercorn, to taste
2 tbsp oil
2 cups water

  • In a bowl mix together soysauce,vinegar, garlic and sugar. Marinate the pork with the sauce overnight in the fridge.
  • Heat oil in pan. Brown the pork in batches. Reserve the sauce.
  • In the same pan, pour in the the reserved sauce, toss in the pork. Add water, bay leaves and whole peppercorn. Cover and simmer for 10 minutes.Season with salt and ground pepper. 
  • Let simmer again for 20-30 minutes or until meat is tender and the sauce thickens.
  • Serve with rice!

Pork Adobo

You might also want to try other Adobo recipes I've posted:
Adobo Chino
Chicken Liver Adobo
Squid Adobo
Chicken Adobo
Adobong Sitaw

Happy weekend Foodies!

Linking to :  Food Trip Friday, eRecipecards, Weekday Potluck , Food Friday ,
                   Fresh food Friday,  Show Off Your Stuff , Friday Food , Friday Potluck ,
                   Foodie Friday

Visit other Weekday Potluck contributors food entry:
 Sassy Chef Recipes and Reviews , The Twerp and I , Picture Clusters
 Kat in the KitchenMy Bric-a-Brac


Hootin' Anni said...

I swear........I'm drooling!!! I just bought a large quantity of pork at the store the other day...I'll surely try this recipe.

My First Food Trip Friday [I'm not sure if I'm doing this all correctly tho...live and learn.]

Have a glorious weekend.

JeBouffe said...

That looks like a real winner!. The kind of food that's easy to cook and very tasty in the mouth.

Thanks for sharing it.

♥ Willa @ Postage Journal♥ said...

Another style of Adobo.Yummy!!!!

cheerful said...

we all love it...and miss eating it for a month now, i guess! yours looks so tasty, thanks for the recipe. visiting from FTF, hope you can visit me back! thanks and have a great weekend! :)

wok with ray said...

Now, that is my kind of adobo! Succulent with the sauce dripping down the rice, ohhhh yumm! My mouth is watering on your Adobo! Have a nice weekend!

~ ray ~

Pinoy Kitchenette said...

thank you guys for the nice comments!
Have a great weekend to you all!

maiylah said...

ooohh, just look at that sauce dripping on the rice...more rice for me, please! :)

thanks so much for sharing this over at Food Friday!
have a safe and happy weekend!

ps. thanks for the gfc follow, too! followed you back ♥

jellybelly said...

Yummy! Adobo with lots of sauce for the rice! I could eat 3 or 4 servings of it :)

Stopping by from Food Trip Friday!

Gene said...

So yummy! I love adobo, especially if it's a mix chicken+pork+egg adobo.

visiting via fTF

Anonymous said...

yum yum please share on my blog

Unknown said...

your adobo is mouth-watering.

Yami said...

kaka-gutom ng adobo mo sis. :)

Eddel29 said...

what's the difference between pork adobo and humba?

Pinoy Kitchenette said...

Basically,pork humba and adobo have the same cooking procedure which is braising the pork in soysauce, vinegar and garlic.. But they are definetely not same (as what my Visayan husband insists :) and other visayan as well~ this is one of their most pride dish) Pork Humba includes banana blossoms, black beans and sugar. But you see, even dishes evolved~~ every family makes their on variation on how to prepare adobo and humba. I remember my dad even uses banana blossoms and plantains too for his adobo. And there are also adobo variation w/c doesn't make use of soy sauce.
But i guess the most distinct characteristic of humba is it's much sweeter than the usual adobo.

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