Filipino Pork Adobo
by Editorial Staff
Interesting name?Yes, it was the name that made me study this recipe from the author of scarlet-ohara.By the way, the dish won the main prize of the culinary competition.So what?A stew … A stew is a stew in Africa.Say, every Filipino housewife prepares it with the same ease that a Russian one prepares buckwheat porridge.But there must be a mystery in this dish!Let’s solve together?
Cook: 120 mins
Ingredients
- Soy sauce – 60 ml
- Cloves – 6 bottles
- Vinegar – 30 ml
- Bay leaf – 2 pieces
- Ginger – 25 g
- Garlic – 3 teeth.
- Pork – 650 g
- Bulb onion – 1 piece
- Black pepper – 10 pieces
- Vegetable oil – 3 tablespoon. l.
- Sweet paprika – 1 tablespoon l.
- Brown sugar – 1 tablespoon l.
Directions
- Cut the meat into medium slices, onion – in half rings, garlic – in slices, ginger – in small slices.
- I used not fresh garlic, but dried slices, about 10 pieces.
- Lightly crush the peppercorns with a crush or the flat side of a large knife
- Put the meat in a frying pan with vegetable oil and fry until light blush.
- Add ALL other ingredients to the meat.
- Pour in a tablespoon of water, cover and simmer over very low heat for 1 to 1.5 hours until the meat is completely soft. From time to time you can add a little water, no more than 50 ml at all times.
- In practice, the meat should be stewed in a mixture of vinegar and soy sauce.
- The aroma was indescribable!
- When the meat is tender, adjust the flavor by adding soy sauce, sugar, or vinegar.
- Cook rice for garnish, put our adobo and enjoy!
Very tasty!
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