Who doesn’t love to have a plate of Pinoy’s iconic dish that is not only well known here in the country, but also worldwide? You are right! I am exactly talking about your favorite adobo! But, here’s the catch… This is not your ordinary adobo as we give you the delight of a richer and fuller flavor with the balance of saltiness and tenderness that you can never refuse to try.
Background
Adobo derives from a rich slice of history. Its name was derived from adobar, a Spanish term that translates to “marinade.” The earliest time it was heard of dates back to 1613— a long time indeed! However, though its name is of Spanish etymology, it is still claimed that the ingredients used for adobo have already existed in the Philippines even before the Spaniards came to colonize the country. Read more about this in Chicken Liver Adobo.
How are other kinds of adobo related to each other? What is the common denominator?
It is true that adobo has transformed and has been coming up with new and unique takes. There are what we call Chicken Pork Adobo, Adobong Puti (White Adobo), or the Adobong Puso ng Saging (one with Banana Flower). Adobo, basically is vinegar-braised in English, which means that pork or any meat used is being fried lightly and then stewed lowly with vinegar in a closed container. Now, we can also never imagine it without soy sauce in it.
How do you usually eat adobo and during which occasions?
Adobo has always been ever-present to almost all Filipino homes, at least once in their meal. Be it in ordinary days, or one that needs a celebration, adobo is always be the perfect dish! It is a family favorite as well as during big occasions. Now, you can do anything with pork. Eating using spoon and fork is usual, but when possible, Filipinos also do it by eating with bare hands. It is traditional and it works well when the mood is light and not too formal, such as at home, or at beach parties or some boodle fight.
Cooking Tips
- In making your pork belly adobo a little thicker, it is recommended that you make a slurry with equal parts of water and corn starch, then carefully add it to the adobo in small portions waiting around 3 minutes between the addition until you get the consistency that you are looking for.
- To avoid making your adobo too salty, try adding ingredients in this proportion: one cup of vinegar plus just under a half cup of soy sauce. Add these gradually, until it tastes perfect.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 30 mins | 30 min | 1 hr | Main Course | Filipino |
- Heat oil in a pan.
- Sauté garlic and onion to golden brown.
- Add the pork belly, pepper and bay leaves.
- Stir fry the meat.
- Add water when the meat turns brown in color.
- Cover the pan, and let the meat get fried for 5-8 minutes.
- Add soy sauce, and then the potatoes.
- When cooked, add brown sugar and vinegar.
- Let it simmer for few minutes until cooked.
- Your Pork Belly Adobo is now ready to serve. Enjoy!
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