When I was in the United States Coast Guard (Semper Paratus to all), I used to eat with the cooks, many of whom were from the Philippines. While the rest of the crew ate Pot Roast, I was smart enough to eat many great Philippino dishes. One of my favorites, and fairly easy to make is Pork Adobo. Here is a version that my friend Maria gave me, translated from her mother. Thanks Maria.
This can also be made with just chicken or pork and is equally good.
Ingredients
- 1 lb pork cut in cubes
- 1 lb chicken cut into pieces, cut the bones in half, it is OK!
- 1 head of garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup soy sauce (Silver Swan is best)
- 1 cup vinegar
- 2 cups water
- 1 tsp paprika (sweet)
- 5 bay leaves (laurel)
- 4 Tbls oil
- 2 Tbls corn starch
- salt and pepper to taste
- 3 Tbls water
Instructions
- In a big sauce pan, heat 2 Tbls of the oil and saute the minced garlic and onions, don’t burn them.
- Add the pork and chicken to the pan
- Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika, and bay leaves
- Bring to a boil
- Cover and simmer for 30 minutes or until meat is tender
- Remove meat from the sauce pan
- In another pan heat the rest of the oil and brown the meat for a few minutes
- Dissolve corn starch in the 3 Tbls water, and add to the sauce, mixing thoroughly
- Add meat back to pan and bring mixture to a boil
- Lower to a simmer for 5 minutes until sauce has thickened
- Serve over rice
Vitals
Servings: 6 – 8
Prep Time: 15 minutes
Cook Time: 50 minutes
* Maria also suggests adding some crushed ginger to the onions and garlic for a very unique flavor.