Philippine way of cooking adobo pork is unique. Before braising meat is fried over high heat and only then stewed in vinegar and soy sauce with spices. This cooking method makes pork tender and adding of coconut milk gives a distinct taste. Cook adobo pork for family or holiday dinner and serve with boiled rice, potato or vegetables.
✅ Ingredients:
• pork neck – 2 lb / 1 kg
• onion – 7 oz / 200 g
• garlic – 6 cloves
• coconut milk – 1 cup / 270 ml
• brown sugar – 1 tbsp
• soy sauce – 1/3 cup / 80 ml
• vinegar 6% - 1/3 cup / 80 ml
• 4 bay leaves
• ground black pepper – ½ tsp
• red chili flakes – ¼ tsp
• salt – ½ tsp
• vegetable oil – 2 tbsp
• 1 red chili pepper
• green onion – 2 stalks
• water – 1 cup / 250 ml
✔︎ You will need:
• casserole or heavy stockpot
• carving board
• bowl
Preparation:
1. Cut the pork into small pieces and divide the amount.
2. Heat a casserole or stockpot over high heat, add 1 tbsp of vegetable oil and fry the meat on all sides until golden brown for about 4 minutes over high heat in two parts. If needed add another tbsp of vegetable oil. Replace the fried meat into a bowl.
3. Add the onion cut into half rings, chopped garlic, red chili flakes, ½ tsp of salt into the casserole and fry over medium heat for 3-4 minutes.
4. Add the soy sauce, vinegar, bay leaves, ground black pepper, water and fried meat.
5. Bring to a boil, cover with a lid and braise over low heat for 30 minutes.
6. Add the sugar and coconut milk, stir, bring to a boil and simmer with the lid opened a crack over low heat for an hour.
7. Sprinkle your adobo pork with the chopped spring onion and chili pepper.
8. Serve it hot with rice, potato or vegetables.
