My Lola's Pork Adobo. Great recipe for My Lola's Pork Adobo. My stepmom is Filipino, and I grew up eating much of their food, but this has always been one of my favorites that My Lola made for everyone. She finally gave the recipe to me and it was so yummy I had to share, hope you all enjoy!
I just make use of whatever I have in my fridge. The ingredients as you can see in the picture and you can add in whatever y. Which cuts to use for pork Adobo. You can cook My Lola's Pork Adobo using 13 ingredients and 19 steps. Here is how you cook that.
Ingredients of My Lola's Pork Adobo
- You need 5 lb of Boneless Pork Steak ( Cut into 1in cubes, or a bit smaller.).
- It’s 3 of bay leaves.
- It’s 1/2 large of onion, diced.
- Prepare 5 of garlic cloves, diced.
- It’s 1 1/2 of lemons ( Juiced, no seeds).
- Prepare 2 tbsp of Salt.
- It’s 1 tbsp of black pepper.
- It’s 1 cup of soy sauce.
- It’s 1/2 cup of White Vinegar.
- Prepare 8 of Boiled Eggs.
- Prepare 8 of Baby Red Potatoes, halved or in fourths your choice..
- It’s 1 of Pot Steamed White Rice (I used Jasmine).
- Prepare 1 cup of Water, Slowly add to your taste and liking. Use less Or More if Necessary.
Pork belly-(Liempo) the more popular choice because it is the most flavorful cut because of the fats in it.; Pork shoulder – (Kasim) than pork belly. A tough cut with lots of fat and tissue that make it ideal for slow cooking. Pork ham – (Pigue) If you want meatier and leaner meat that is also good for slow-cooking. Adobo is one of the most popular Filipino dishes.
My Lola's Pork Adobo instructions
- Put your Pork, Onion, Garlic, Lemon Juice, Salt/Pepper in a big enough bowl..
- Mix all ingredients thoroughly, Then top with Bay Leaves and Cover with Foil..
- Marinate in the fridge for 1-3hrs..
- Once marinated, pull out a deep and wide cooking pan and add cooking oil. Heat on medium..
- While pan heats up, Mix your soy sauce, vinegar, and water in a measuring cup and set aside..
- Once Oil is Hot, Remove bay leaves (Set Aside for Later!) And add your meat mixture to the hot pan..
- Toss meat with spatula or wooden spoon until meat is browned, but not fully cooked..
- Add back the Bay leaves..
- Then slowly pour your soy sauce/vinegar mix over all the meat but DO NOT mix or toss meat until boiling hot, vinegar will make bitterness if you do..
- Cover and Simmer on medium for 2hrs or until sauce has reduced to half the pan, possibly less and is a nice dark brown color..
- Check on it every half an hour but no more often then this, The meat needs the covered steam to tenderize..
- In meantime, boil your eggs to perfection, peel, set aside..
- Then chop your baby potatoes, and set aside in a bowl of cold water so they do not oxidize..
- In the last 20min, add your potatoes and start your rice to steam..
- Add peeled boiled eggs during the final 7 minutes as well..
- Scoot all meat to the side so the eggs may simmer in the juices..
- Once sauce color/reduction has reached its full potential, and potatoes are completely cooked, turn off burner and keep covered..
- Serve your plate of steamed rice, topped with Adobo and some extra juice as well with an egg, then enjoy! :).
- This should be your finished pan of Adobo :).
What confuses foreigners though is that the adobo is. Pork Adobo is a classic Filipino dish that is easy to make and very delicious. With this recipe you can either use pork or chicken where the meat is sauteed in garlic and simmered in soy sauce-vinegar mixture until sauce thickens. Give this recipe a try and let me know. Leave me a comment or a suggestion, I would love to hear from you.