Adobo is considered by many as the national dish of the Philippines because of its wide popularity and ease of preparation.
Consisting of meat cooked in a mixture of soy sauce, vinegar and garlic, it’s usually made with chicken or pork, but is also good with other meats, even fish and shellfish, and vegetables too.
This recipe uses pork and is one of the easiest variations on the classic.
Ingredients:
700g pork shoulder, cut into 2cm chunks
1/3 cup vinegar
2 tbsp soy sauce
1 tsp salt
3 cloves garlic, minced
1 small bay leaf
1/4 tsp ground pepper
1 tbsp sugar
1/2 cup water
2 tbsp cooking oil
Combine all the ingredients except the cooking oil in a pot and let stand for at least 30 minutes. Then turn on the heat and allow to simmer covered for 1 hour, or until meat is tender.
When ready, drain off the liquid into a serving jug. Heat the oil in a separate frying pan and brown the meat on all sides, then transfer to a serving dish.
Pour off the oil from the frying pan before adding the sauce and cook for a minute or two to deglaze the pan. Then pour the sauce over the meat and serve, preferably with boiled rice.
