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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 324 | ||
| Calories from Fat 224 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.0g | 38% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 797mg | 33% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 2.2g | ||
| Protein 20.2g | 40% | |
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TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)
SERVES 6
Ingredients
- 1 1/2 lbs pork shoulder or pork butt, cut into 1-1/2" cubes
- 1/3 cup vinegar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 small bay leaf
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 1/2 cup water
- 2 tablespoons cooking oil
Directions
1
Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.2
Simmer covered for 1 hour or until meat is tender.3
Drain and reserve the sauce.4
Heat cooking oil in a skillet.5
Brown meat on all sides.6
Transfer to a serving dish.7
Pour off all remaining oil from skillet.8
Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.9
Pour sauce over meat and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Southeastern > Filipino
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Everyday
Featured Reviews for This Recipe
From: cylee
On Sep 6, 2008
This is fantastic! I'm making it now (for about the 20th time!), and the house smells incredible...great way to spend a rainy day! I've actually developed a soup recipe based on your recipe, will post shortly. Thanks, LikeItLoveIt!!
From: num nums
On Aug 25, 2008
Ang sarap! Im not filipino but I lived there a couple years ago for a few years and adobo was one of my absolute favourite dishes! I missed that adobo flavour, now back home in NZ Ive tried many times to make this dish and failed miserably...until now! I agree with a previous poster that datu puti (vinegar and soy sauce) is better, more authentic tasting over the usual white vinegar and standard, usually higher in sodium soy sauces...thank you for posting!
From: LuvMyBabies
On Mar 13, 2007
delicious! i'm filipina and this is head on. sadly i never learned how to cook filipino food...just wasn't interested in learning when i was young..and i regret it now..so now i can only rely on recipes from books or online since my mom never measures. and tried this and this was so tasty and tasted like real adobo. my daughter loved it. i had to note...i used cane vinegar which is what we normally use for this..it's what my mom uses. you can find it at asian markets or mainly at a filipino store. it's called "Datu Puti" and it's so much better than regular white vinegar u get at a super market. makes a whole lotta difference.
From: Chef Scottie P
On Apr 15, 2005
Excellent recipe! Great flavor, easy to make. Next time I'm going to try cutting the salt in half, as it was too salty for me. Other than that, it was perfect. Thank you for this recipe.
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