I remember mom’s adobo is devoid of vegetables and always dry and dark with soy sauce. Yet last December, she surprised me with her new version - really soupy and with potatoes. Our family loves soup in meals so a soup dish like nilaga, tinola or sinigang is always a hit. This soupy version of adobo didn’t fail. After all, pouring soup over rice is in fact a Pinoy custom.
Ingredients:
½ kilo pork (w/ fat), cut into chunks
2 tbsp crushed garlic
2 medium-sized potatoes, cut into chunks
½ cup vinegar
½ cup soy sauce
salt and peppercorns
2 bay leaves
Add the pork to a casserole of boiling water (about 5 to 6 cups of water). Cook slowly for about 15 minutes then add the potatoes. Bring to boil. Add the salt, peppercorns, soy sauce and vinegar. Don’t stir and simmer until the pork and potatoes are done.
Related Article:
How to Cook Adobo… Lemme Count the Ways…
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I just tried cooking pork adobo recently and it came out delish.I was tired of using white vinegar so I went for Red Wine Vinegar instead. If you want, you could even go further with other kinds of red wine.
Pan fry pork. Remove and transfer to a brazier. Deglaze the pan with red wine (vinegar). Add shallots until aromatic. Add spices, light & dark soy sauce. Sugar. Follow with stock. Boil to simmer. Adjust to taste (salt & pepper). Pour back into the brazier and let it simmer until tender. Add garlic puree when cooked.
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[...] Mom’s Soupy Adobong Baboy [...]
[...] A lot of things had been said about adobo – “the” national dish, soul food, the non-Pinoy’s favorite Pinoy food. There are also so many ways to cook adobo and for quite sometime I have always wanted it soupy but nowadays… mean and dark it is, just as I remember it as a kid. [...]