HOW TO COOK PORK ADOBO
Pork Adobo is considered as the Philippine's National dish because of its popularity. Adobo is not only limited to pork or chicken, but other meats like seafood and vegetables such as squid, river spinach can also be cooked this way. Actually, this pork adobo recipe is one of the easiest and the best you can cook here in the Philippines.
Let me tell you a short history about this. In the late 16th century and early 17th century when the Spanish Empire colonized the Philippines, they encountered this cooking recipe. And it was the first recorded in the dictionary compiled by the Spanish Franciscan Missionary Pedro de San Buenaventura. Then he referred to it as "adobo of the native people".
Typically, adobo is cooked with either pork or chicken and is slowly cooked in vinegar, bay leaves, black pepper, garlic, and soy sauce. This is served with white rice and is traditionally cooked in small clay pots.
Try this simple yet satisfying pork adobo recipe.
Ingredients PORK ADOBO
- 2 tbsp oil for frying
- 1/2 tsp ground black pepper to taste
- 1 pc Laurel leaf
- 2 tbsp Garlic, chopped
- 1 sachet MAGGI MAGIC SARAP®
- 1/4 cup MAGGI® SOY SAUCE
- 1/4 cup Vinegar
- 1/2 kilo Liempo, cut into cubes
DIRECTIONS HOW TO COOK PORK ADOBO
1. In a pot, combine pork, vinegar, MAGGI® SOY SAUCE, MAGGI MAGIC SARAP®, garlic, laurel leaf and black pepper.2. Cook uncovered until mixture boils. Lower heat and simmer for 10 minutes. Strain sauce and reserve for later use.
3. In large pan, heat oil. Pan-fry pork until golden brown, about 2 minutes each side. Pour in reserved sauce and simmer for 3 more minutes.
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