Recipe: Pork Adobo (Adobong Baboy)

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

1. Heat oil in a medium size pot over medium heat.
2. Add garlic and onions and sauté for about 3 minutes.
3. Add pork to the pot and brown the meat. Be sure to throw in some fat, for flavor.
4. Add soy sauce and vinegar.
5. Pour enough water into the pot so that the meat is fully covered. Add bay leaves, salt and pepper.
6. Bring to a boil then reduce heat to medium-low.
7. Cook for about 45 minutes until the liquid is reduced to the consistency of gravy.
8. 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

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