Adobo is a signature dish of our country. This is one of most famous dishes that Filipinos cooked whenever they have foreigner visitors. In fact, foreigners like this especially because of its unique taste. Filipinos anywhere in the world must know how to cook this true-Filipino dish. The classic adobo is consists of pork or/and chicken sautéed in onion and garlic and cooked with soy sauce and vinegar. Sometimes, we even add sugar to make the adobo tastes sweeter.
In the Philippines, there are many types of adobo depending on what region it is. Some adobo has gata or coconut milk. Some are being shred into flakes. Some are with ginger. Some are being partnered with sinangag-itlog that becomes adosilog. There are many other types of adobo. Experiment it with yourself and you can discover one unique adobo dish that you can actually call your own. Just like this one.
Ingredients
– 1 kilo of pork, pigue part (In the market, you can actually tell the vendor to have it cut into “adobo cut.” They know what you mean.)
– Vinegar
– Soy sauce
– Sugar
– Onions, chopped
– Garlic, minced
– Cornstarch, dissolved in water
– Cooking oil
– Salt and pepper
Procedure
- Sauté the onion and garlic in a pan.
- Once cooked, add the pork. Add soy sauce and vinegar. Add salt and pepper to taste. Cover the pan and let it simmer until the pork is cook and tender.
- Separate the adobo sauce and the pork.
- In a separate pan, fry the pork. Set aside once done frying.
- Put some sugar to the adobo sauce. Taste until it you reached your desired taste. Make sure that the sour, salty and sweet taste of the adobo sauce is well tasted.
- After this, add some cornstarch to thicken the sauce. Simmer for 5 minutes.
- Served the fried adobo pork and adobo sauce in a separate plate. The adobo sauce is now a condiment to the adobo pork.
Adobo is a very delicious dish, “isang Pinoy na Pinoy na ulam.” Try this adobo pork with a twist, and surely your family can eat more rice than usual.
