A friend taught me this dish and we loved it! There are apparently many variations of the adobo in different cities, which is a national like dish in Philippines. Am sharing the one we’ve made a few rounds now and enjoy as a family.
One of the key ingredient in Filipino dishes is the presence of vinegar to give the dish a nice sourish taste. For me, being Chinese, the closest I could relate to was the sourness in the Vinegar Pork Trotter. But upon cooking and trying it, we’re sold and we now try different ingredients with ‘our’ adobo version.
Try this simple one and maybe will share the others in time as the flavours can be replicated for other meats.
- 1.2kg pork trotter or 1kg pork belly
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 tbsp sugar
- For Marinade:
- 4 shallots, sliced thinly
- For Garnishing:
- sprigs of coriander
- Clean the pork and make sure it's slightly dry. Sprinkle salt and pepper evenly on the pork and mixed with shallots to be marinated for at least 30 minutes in the lowest open compartment in your fridge.
- Technique: Sear the pork on a wok on medium heat by sealing all the meat surfaces so the meat's jus will stay within the pork when boiled later.
- Once completely seared, add in the water, white vinegar, sugar and soy sauce. Boil without the cover for 5 minutes to reduce the sauce slightly.
- Cover with lid and boil for another 20-30 minutes on low heat till the meat is tender and to your liking.
- Check the sauce for taste - add on any soy sauce or vinegar as fit.
- Scoop into a pot and garnish with coriander and your dish is ready to be enjoyed by the family!