There are many ways to cook adobo. Some are soupy, some have a thick gravy. Some are made with soy sauce, and some with coconut milk. My parents cooked their version with soy sauce and vinegar. I could never quite get my recipe to come out like theirs, but I managed to get my mom to share her recipe with me, and my readers.
Ingredients
- 2 lbs pork shoulder, trimmed and cubed (same some of the fat for flavor)
- 6 cloves of garlic, chopped
- 1/2 small yellow onion, diced
- 4 capfuls of white vinegar
- 3 tablespoons of soy sauce (my mother recommends the Silver Swan brand)
- 2 bay leaves
- salt and pepper, to taste
- 1 swirl around the pot of vegetable oil
- water
Directions
- Heat oil in a medium size pot over medium heat.
- Add garlic and onions and sauté for about 3 minutes.
- Add pork to the pot and brown the meat. Be sure to throw in some fat, for flavor.
- Add soy sauce and vinegar.
- Pour enough water into the pot so that the meat is fully covered. Add bay leaves, salt and pepper.
- Bring to a boil then reduce heat to medium-low.
- Cook for about 45 minutes until the liquid is reduced to the consistency of gravy.
- Serve over rice.
Tidbit: If you have leftovers, refridgerate it — it gets better the next day. Save the gravy for some adobo fried rice.
Pork Adobo
