Here’s a variant of the pork adobo recipe, probably the most popular Filipino dish. This adobo recipe is usually used in the Laguna area.
Pork Adobo Recipe from Laguna
Ingredients
1/2 kilo pork, cut into cubes
1 1/2 tablespoons of garlic, minced
1 1/2 tablespoons of onion, chopped
1/4 cup soy sauce
2 tablespoons of vinegar
1 cup water
Whole black pepper
Cooking oil
Procedure
Sauté garlic and onion in oil. Add pork and stir for 5 minutes, then add soy sauce, vinegar and pepper. Sauté for another 5 minutes. Turn down the heat and add water. Simmer for 20 minutes or until the pork is cooked.
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Christmas day is near. How about preparing this new Filipino recipe for your Noche Buena?
Ingredients
3 kilos uncut pork chop (or whole rack); take out bone and leave meat part
2 tsps mustard
2 tbps olive oil
1/4 tsp rosemary
1/4 tsp sage
1/8 tsp thyme
2 cups pitted prunes
For the Ginger Confit
180 grams young ginger, julienned
1-1/2 cups water
2-3 tbsps honey
1/2 cup sugar
Procedure
To prepare the stuff pork roast:
- Poke a hole in the middle of the pork chop.
- Stuff with prunes. Tie the roast.
- Rub pork with mustard, rosemary, sage, pepper and thyme.
- Rub with salt before roasting. Sear pork roast until the outside is brown.
- Roast in the oven until cooked.
- Serve with port wine and ginger confit.
To prepare the ginger confit:
- Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
- Mix sugar, honey and water.
- Add ginger and simmer until liquid becomes syrupy.
- Serve with pork roast or lamb.
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Kids love cured meat. Buying them from the supermarket may be expensive and not so healthy. Why not do it yourself? It’s easy as ABC.
Ingredients:
2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt
2 tablespoon cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre ( saltpeter ) ( Note: Saltpeter may be optional because it’s only a coloring agent )
Procedure:
1. Except for the pork, combine all the dry ingredients in a shallow pan;on another container,combine the wet ingredients.
2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
4. To cook, just put a little water in a skillet and add the pork and fry it until done.
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Adobo is commonly made of chicken, pork, squid (pusit) or vegetables cooked in vinegar, soy sauce, garlic, peppercorns and bay leaf.
If you are just learning how to cook adobo, try this adobo starter recipe. Once you’ve gotten the hang and flavor of adobo, you can make magic with other adobo recipe variants like chicken, squid or vegetables.
Ingredients
1 lb pork loin, cut into chunks
1 head garlic
1/4 cup soy sauce
1 teaspoon black pepper(freshly ground)
1/2 cup white vinegar (sukang puti)
1 tablespoon of vegetable oil
Procedure
- Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
- Cook in slow fire in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a separate pan and fry in hot oil until brown.
- Add the pork pieces to the garlic and then fry until brown. Brown the pork before adding the soy sauce mixture in order to let more of the fat out. Drain.
- Add the broth to the fried pork and garlic and simmer for 10 minutes.
There you have it! You’re first pork adobo masterpiece. Enjoy!
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