How To Cook Pork Adobo

Adobo is a Spanish term for dressing or seasoning. However, here in the Philippines, Adobo is a recipe name which is a popular dish. Pork and chicken are two popular types of adobo.

According to history, when the Spanish invaded the Philippines, they encountered the cooking process of the Filipinos that involved stewing with vinegar. This kind of cooking method is a way to preserve the meat at once because there was no cold storage at that time yet. Spanish then referred the method as Adobo which is the Spanish word for marinade. Eventhough it has a name taken from the Spanish, the cooking method is originally of the Philippines.

Adobo has been the favorite "baon" of some Filipino mountaineers and travelers because of its long shelf-life. It keeps well without refrigeration because of the vinegar(one of its primary ingredient which holds back the growth of bacteria).

Adobo varies from regions as I have observed. In Batangas, their adobo is different from the adobo that I used to cook. When I was in Cebu, their adobo is also different since they do not use soy sauce.

So, let us learn how to cook adobo, this is the most common method that I have learned from my grand mother.


Ingredients

1 kilo pork liempo, cubed
2 tablespoon garlic, crushed
3 tablespoon soy sauce
2 dried bay leaves
1/2 teaspoon peppercorn
1/3 cup vinegar
water
salt to taste


Cooking Procedure:

1. Combine the first three ingredients, pork liempo, garlic and soy sauce. Marinate for an hour.

2. In a large pot, cook the marinated pork liempo for 3-5 minutes.

3. If the mixture turns dry, add about 1/2 cup of water. Simmer covered until completely tender.

4. Add pepper corn, dried bay leaves and vinegar. Simmer for 10 to 15 minutes.

5. Taste and add salt if needed.

6. Serve hot with rice.


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