TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

From: sugar momma

On Feb 10, 2010

Very good. Next time I will thicken the sauce with some corn starch just before serving though.

From: Mama D4

On Jan 30, 2010

This recipe is as good as my friend's mom's recipe and my kids love it! Since we move a lot, this is a great recipe for finishing up vinegars in my cupboard. I have used a variety of different vinegars and all have worked fine. A combination of red wine and rice vinegar gives it a more subtle flavor. Apple cider vinegar gives it a fresher flavor and white vinegar gives it the traditional tart taste. You may have to adjust the amount of sugar to compensate. I use raw sugar instead since the slightly molasses flavor compliments the soy sauce. Low-sodium soy sauce also keeps it from getting too salty. I double the sauce ingredients because my family loves the gravy over rice but I thicken it slightly with a cornstarch+water mixture after browning the meat. And, for speed and ease, I use country ribs and increase cooking time until tender.

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.