Nov 3

Adobo Recipe

post Category: Hot Coffee Recipes post Comments (24) postNovember 3, 2011

Pork Adobo Everyone has their own recipeand different regions do it differentlyIve even seen one with ketchup eww, but heres my take. 2 tbs. oil 6 dried bay leaves 8 cloves of garlic minced half a small onion (chopped) 2.5 lbs of pork (butt or shoulder cut into 1.5 inch cubes) OR chicken (drumsticks, thighs, wings) 1/2 cup white vinegar 1/2 cup soy sauce 2 tbs. brown sugar 1 teas. black pepper 1/ ½ cup water 1.In a non-stick pot, over medium heat, sauté the garlic, bay leaves, and the onions in oil until the onions are translucent and wilted. 2.Add the pork and raise the heat to medium-high. Allow the pork to lightly brown on a couple sides of each cube. It will take about 10-15 minutes for the juices from the pork to evaporate and for the meat to start browning. Make sure the garlic/onions do not blacken. 3. In a seperate bowl combine the water, sugar, the black pepper, the vinegar and soy sauce. 4. Pour in about 2/3 of the mixture into the pot. Cover the pot and allow the meat to simmer for about 15-20 minutes over medium-high heat or until the broth has reduced to about 2/3 it’s original volume. Don’t stir. 5.When the broth has reached 2/3 its volume, taste the broth, add more of the combined liquid or individually add soy sauce, vinegar, or sugar depending on your taste. If you dont cook much and youve never made adoboit is admittedly, a bit complicated. So here are some helpful tips: *For vinegar I use a brand called Datu-puti and for soy sauce I use “Marca Pina” and …

Video Rating: 4 / 5

«
»

Horaayy..there are 24 comment(s) for me so far ;)

#1

looks good! (“,)

emari3 wrote on November 3, 2011 - 8:42 pm
#2

My friend Emmanuel and his wife brought some of his pork adobo and rice over to a get together. I’m a southern guy from Georgia and prepared bbq ribs and cornbread muffins. We discovered that pork adobo and cornbread is AWESOME!
Thanks for the recipe!

TheGeorgiaCanuck wrote on November 3, 2011 - 9:22 pm
#3

YUM my friends mom made this for me once and now i want some!

Kimberlyjkisinger wrote on November 3, 2011 - 9:26 pm
#4

YUM my friends mom made this for me once and now i want some!

Kimberlyjkisinger wrote on November 3, 2011 - 9:35 pm
#5

I got this on the stove right now and rice is going. I’m going to make the one change that I’ve see in other adobo recipes: after the meat is cooked, I will remove it and fry it in a little oil, then serve with rice and sauce. Frying pork or the skin of chicken adds a very nice flavor.

mlauntube wrote on November 3, 2011 - 10:18 pm
#6

Trying this receipe tonight. I will let you know how it works out..

jeagerdog1 wrote on November 3, 2011 - 10:42 pm
#7

Great recipe! I have never heard of not stirring vinegar, but it makes sense because is has a low specific gravity (should float on top) and more of the harshness should evaporate.
One tip: if you put the onions in before the garlic, its less likely that you will scorch the garlic.
Please post more!

mlauntube wrote on November 3, 2011 - 11:25 pm
#8

@kaleenmar – I believe he said 4 to 5 minutes or stirring….

brookelamar wrote on November 3, 2011 - 11:27 pm
#9

45 minutes of stirring????

kaleenmar wrote on November 4, 2011 - 12:11 am
#10

Well done =)

a3ryll3 wrote on November 4, 2011 - 12:34 am
#11

nice..thanks for posting

chineila wrote on November 4, 2011 - 12:42 am
#12

i love it! hungryyyyyyyyyyyy……….

jockeyhanes wrote on November 4, 2011 - 1:34 am
#13

simple and easy…thanks, gonna cook that today….

markalejandrox wrote on November 4, 2011 - 2:31 am
#14

Awesome video and great presentation!

01Saipan wrote on November 4, 2011 - 3:26 am
#15

You can get the audio-mp3 of this track at fromvideotomp3 doht cohm.

BroderickCostas07380 wrote on November 4, 2011 - 3:51 am
#16

ok! the Sugar makes it taste very sweet (thanks for the idea!) the vinegar is and soja gives the salty and spicy taste…. i also added some ginger and ofcourse the pepper !! Thank you this was good

MrTommyRico wrote on November 4, 2011 - 3:57 am
#17

@sohigh2die i had heard that it was so the vinegar wouldn’t taste too “vinegary.” …my lola taught me the basic recipe…and was told to add onions and sugar when i made it in the philippines =) thanks for the comment!

1hungryguy wrote on November 4, 2011 - 4:34 am
#18

Yeah they said the vinegar cooks better without stirring, but who cares. The quality at the end is what counts. I squeez lemon or kalamansi instead of sugar. The basic of Adobo is just actually made of garlic, oil, chicken, soy sauce, vinegar pepper and bay leaves. It’s up to someone to experement with ginger, onion, sugar and lemon. Nice vid :)

sohigh2die wrote on November 4, 2011 - 5:19 am
#19

Hate onions and garlic?!
There has to be something terribly wrong with you (JK)

mlauntube wrote on November 4, 2011 - 5:35 am
#20

Excellent documentation, video capture and I can’t wait to try this. Thank you for posting the recipe on the description (definitely made this a 5 star post!)

mlauntube wrote on November 4, 2011 - 5:57 am
#21

thats a good recipe i will try definitly.

jessejax wrote on November 4, 2011 - 6:28 am
#22

This looks good but I am sorry to say hate onions and garlic…

livan757 wrote on November 4, 2011 - 6:54 am
#23

thanks for your comment…its means a lot, really! =D

1hungryguy wrote on November 4, 2011 - 7:51 am
#24

ur recipes easier n it looks really yummy.. thanks for posting

chickylittle wrote on November 4, 2011 - 8:00 am
Responses are currently closed, but you can trackback from your own site.