Pork Adobo. Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo mild in Pork Adobo Alterative and Additional Ingredients. Pork - Use any cut of pork that you prefer.

However, you will also learn that a lot of them have different ways of cooking Adobo. Finally, natapos ko din ang aking napakasarap na Pork Adobo recipe. Simpleng version ng pagluto, para sa mga kababayan natin na on the go lagi at no time to. You can cook Pork Adobo using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Pork Adobo

You need 1-1/2 of kilos Pork Country Style (cut accordingly).
It's 1 liter of Chicken Broth.
Prepare 1/2-3/4 cups of balsamic vinegar.
You need 1 tsp of to "1 and a half tsp" Crush black pepper.
Prepare 2-3 tbsp of brown sugar.
Prepare 1 head of garlic crushed.
You need 3-4 of onions medium to big size.
It's 2-3 of bay leaves.
It's 1/2 tsp of oregano.
Prepare 1 of large green or red pepper.
It's 2 tbsp of patis or to taste.
You need of Ingredients according to how much meat, 1 or 1 and a half kilo.
Prepare 2 of tbspToyo (optional).
Prepare 2 tbsp of Oyster sauce (optional).
You need of Toyo and oyster sauce optional esp when using balsamic vinegar.
It's of Banana blossoms (washed and soak in 1 cup water), =optional=.
Prepare of LIVER SPREAD can also be added during the simmering.

Pork Adobo is a tangy, savory, and slightly sweet dish. Pork Adobo originated in the Philippines Adobo is really a kind of cooking method, originating in the Philippines, which involves simmering. Pork adobo turns out wonderfully if pressure cooked in the Instant Pot®. Serve the tender meat and sauce over rice.

Pork Adobo instructions

Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color..
Set aside meat. Sautee garlic and "half of onions". Mix well until combined..
Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins..
Pour chicken stock..
Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce..
Check for meat tenderness. Fats should be jelly-like texture..
If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender..
Add the banana blossoms if desired. It has to be pre-soaked..
Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish..
Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar..
After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor).
Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing..
Season with patis. Continue to pan fry until done..
Ready to serve. Reheat before serving so it won't be greasy..

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. Instant Pot Pork Adobo made quick and easy in the pressure cooker. Loaded with savory and garlicky flavors, this Filipino pork stew is amazing with steamed rice and sure to be a family favorite. Adobo, the national dish of the Philippines, starts out as a garlicky and tangy stew.