Adobong Baboy (Pork in Vinegar and Soy Sauce)

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts.


INGREDIENTS:


2 pounds pork shoulder cut into 1-1/2' cubes

1/3 cup vinegar

1/4 cup soy sauce

5 garlic cloves, pounced

1/8 tsp. dried oregano

 2 bay leaves

1/4 tsp. peppercorns, cracked

1 tbsp. sugar

1/4 cup water

1 tsp. salt
DIRECTION:
  1. Combine all ingredients, in all non-corrosive pot, let stand at least 30 minutes. Put on medium heat, bring to a boil without stirring, lower heat and simmer covered for 30 minutes. Stir, continue cooking for another 30 minutes uncovered, until sauce is slightly reduced and thickened.
  2. In the traditional adobo, the meat is removed from the sauce and fried in skillet to brown on all sides. Although it improves the taste and appearance a little, this is optional. The dish is tasty enough even without browning. An easier way to brown the meat is to transfer it to a shallow dish and broil in the over for 2 minutes or until slightly toasted on top. Add sauce to meat.
  3. The traditional adobo uses pork with a little fat and some pork skin which makes the sauce thicker but high is saturated fat.
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