Easy Pork Adobo Recipe – How to make pork adobo – Low Calorie Diets Tips

The main ingredient for this recipe, like our pozole, is patience. Far from being a difficult recipe, pork adobo requires at least an hour of slow simmering on the stovetop to perform at its best: extremely tender stewed pork that’s tender enough to slice through with a spoon, coated in an almost caramelized layer sweet, sour, salty sauce.

This version is inspired by Filipino pork adobo, which is heavily based on vinegar, black pepper and soy sauce. You can use coconut vinegar, which is widely used in Filipino cuisine, or use white vinegar or apple cider vinegar instead. Black pepper, in this case, is whole peppercorns that cook alongside the pork until they too are tender to the bite, adding little splashes of spice and texture with each spoonful.

Low-sodium soy sauce is the standard soy sauce at Delish, but if you’re using regular soy sauce, reduce the soy sauce to just 1/4 cup and add a little more water to make up for the lost liquid. Optional ingredients include sriracha and a dried ancho chile, both of which combine with tangy heat for deep flavor. The MSG stirred in at the very end is also optional, but there’s no better ingredient to tie the sweet, salty, and savory elements together than this salt.

While most recipes recommend that you prep all the ingredients before beginning the cooking process, I recommend adding the pork to the marinade before moving down the ingredient list. This gives the pork as much marinating time as possible without increasing the overall time you need from start to finish.

Once you’ve made this Adobe, drop us a comment below and let us know how you liked it! Try our chicken adobo for a change!

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Income:

6


portions

Preparation time:

0

hours

25

minutes

Total time:

2

hours

0

minutes

marinade

1/3 c.

low sodium soy sauce

1/4 c.

plus 3 tbsp. distilled white vinegar or apple cider vinegar

1/4 c.

packaged dark brown sugar

1 TBSP.

Sriracha (optional)

1 teaspoon.

grated fresh ginger

2 1/2 pounds.

Skinned pork shoulder, cut into 1 1/2″ pieces

Adobe and assembly

2 TBSP.

virgin coconut oil

2


small yellow onions, each cut into 6 wedges

1


dried ancho chili, stalked (optional)

1 TBSP.

black peppercorns

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marinade

In a large bowl, stir together soy sauce, vinegar, brown sugar, fish sauce, sriracha, if using, and ginger. Add pork and toss to coat evenly, then set aside while you prepare the remaining ingredients.

Adobe and assembly

  1. Heat oil in a large saucepan over medium heat. Cook onion, garlic, chili if using, peppercorns, salt and bay leaves, stirring occasionally, until garlic is lightly golden, 4 to 6 minutes.
  2. drain pork; reserve the marinade. Increase the heat to high and add the pork to the pot. Cook, stirring occasionally, until skillet is dry and pork is lightly caramelized, 17 to 19 minutes. Add reserved marinade and water and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until pork is very tender and can be cut with a spoon, about 1 hour.
  3. Uncover, increase heat to medium-high and continue to simmer until sauce has thickened, about 5 minutes. Remove bay leaves. Stir in MSG if using.
  4. Arrange rice on a plate. Top with pork and pour sauce over.

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June Xie

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