#filipino pork adobo

[popcornbutterfly]

[thelcsdaily]

Adobo Pork Tenderloin

with a side of Sweet Potatoes and Poblano Peppers

The national dish of the Philippines is adobo. The recipe can be altered in a variety of ways depending on the cooking tastes and personal style of each cook. Every Filipino will tell you that their version is always the greatest. However, all adobo recipes call for soy sauce, vinegar, bay leaves, garlic, and black pepper, regardless of the location or individual variation.

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together. – Guy Fieri

[leng-m]

somebody needs to map the mediterranean diet to filipino food

[saturniidace]

hey. don't cry. 1 head minced garlic, 1 whole white onion, chopped, cubed pork or chicken, 1/2 cup soy sauce , 1/4 cup white vinegar (or whatever you feel is right but vaguely that), handful whole pepper corn, pinch of bay leaves, whole can coconut milk,salt and pepper to taste.

sautee onion and garlic until onion turns translucent, add meat, when meat browns add soy sauce and vinegar, add seasonings, let sit for half hour to an hour, add coconut milk, let simmer for a few more minutes, add s&p, serve over rice. alternatively stick it all in a pressure cooker for about 45 minutes to an hour on low then add coconut milk near end and let it simmer for another 10 minutes. ok?

[leandra-kinard]

Oh my god. I just made Filipino pork adobo for the first time ever (after seeing it a few times in cooking videos). And let me say...

It's really fucking delicious. And super easy to make, really. There's nothing complicated about it, just takes a bit of time with marinating the pork belly and cooking it long and slow so it gets nice and tender.

What's also interesting to me is that, aside from the soy sauce, the ingredients are very commonly and often found in traditional German cuisine, too. I was initially a bit surprised as the recipe doesn't exactly scream South-Eastern Asia, but well, that's because it goes back to the Spanish colonial period.

Anyway, I would highly recommend this dish, especially if you want something hearty, protein-rich.

I sadly didn't take a picture and won't plate another serving just to do that, but... mine looked essentially like this:

The recipe I used was mostly this (combined/altered with a few other things I'd seen and read):

Slight variation:

I seared the pork pieces after marinating

I put the vinegar in with the marinade already

and I left the garlic cloves hole in the marinating process so it would be easier to pick the meat out and sear just that.

Then I added in the marinade, a good amount of water (and later a bit more soy sauce and sugar), and I cooked it about 1.5 hours instead of just 1 hour because I wanted the meat to be really tender. Maybe my chunks were bigger than the ones used in the recipe, or I simmered it more gently. In any case, that was my process.

In the end I thickened the sauce with some corn starch because I like having a bit more sauce.

Served on jasmine rice. Absolutely yummy!!!

[theapea]

Simple Nilagang Baboy

Today I made Nilagang Baboy for dinner (Boiled pork soup)

Nilagang Baboy is a very common filipino food which is a soup dish with either pork or beef (if made with beef we call it nilagang baka), pechay, potatoes, corn and, sabba bananas. Nilaga directly translates to “boiled” and Baboy means pork. If translated literally, the dish is simply called…. Boiled pork. Not quite appetizing to hear in english but when I hear this dish, I just go back to those moments where it’s raining season and so cold but my mom cooks a warm batch of Nilagang Baboy or Nilagang Baka and everything feels right in the world.

Today I didn’t add some sweet corn and sabba banana since we don’t have those right now. It would have been more perfect with those but it’s just too hot in the Philippines right now and the remaining sabba bananas that we had were turned into sabba con yelo by my papa and brother. It’s a cold filipino desert, similar to a halo-halo with less ingredients just shaved ice, sabbah bananas cooked in sugar syrup and evaporated milk drizzled to your preference and sometimes sago (clear tiny tapioca pearls).

Tbh my Nilaga today looks really sad and incomplete but my brother still liked it so it’s not too bad I guess. Next time I cook it I will add sweet corn and sabba bananas.

Oh! Yesterday I cooked my little sister and younger brother’s favorite chicken adobo.

The picture made it look so ugly but it was pretty good. One of my sisters complained again that I cooked too little and she cannot grab multiple servings (she already had 2). Yesterday we found out two of my younger siblings got achievements at school so I cooked their favorite meal. Lucky for them I can cook this dish with my eyes closed now. The sauce was just the right amount of thickness, Not too dry but not too watery, very saucy. It’s so flavorful, on the saltier side when eaten by itself but not too salty, just a little saltier than usual. When eaten with rice, the flavor is just right.

[theafternoonmoon]

Pork belly adobo.

[tiktok-recipes]

Pork Adobo

Ingredients: - 600g thick pork belly - 1/2 cup soy sauce - 1/2 cup white vinegar - 1 tbsp brown sugar - 20 cloves of garlic - 1 slice of ginger - 1 tbsp whole black peppercorns - 5 bay leaves - 1/2 cup water - Jasmine rice - 1 tbsp neutral oil

Cut pork belly into chunks.

In a skillet or large dutch oven, heat neutral oil on high heat. Sear pork belly until light golden brown on both sides.

Transfer pork belly out. Reduce heat to medium low. Add in 20 cloves of garlic, 1 slice of ginger, and 1 tbsp whole black peppercorns. Stir until garlic turns a pale golden color.

Add 1/2 cup of soy sauce, 1/2 cup of white vinegar, and 1 tbsp of brown sugar into the pot and bring to a simmer.

Add pork belly back in and 5 bay leaves. Bring back to a simmer.

Cut a hole in parchment paper and place on top OR Put a lid on and leave slightly ajar. Simmer for 1 hour on low heat OR Place in the oven at 325°F for 1 hour and 30 minutes.

Serve with rice.

[kckatie]

Deanne made tonight's dinner. Filipino Adobo Baby Back Ribs, over rice. I did a small amount of prep, and didn't crush the peppercorns as much as I should have. Very tasty. Garlicky, peppery, and vinegary.

[saintlioncourt]

*blink-182 voice* work sucks!

[chthonicathenean]

My husband and I are hosting Easter this year and really aren't fond of ham, and he remembered how much we loved when his Filipina sister-in-law brought Adobo to one of his family's gatherings. Great to know that it's better the next day, maybe we can make it on Saturday and have Sunday morning give plenty of time for whatever else we need to prep!

[johjohblessyou]

Pork adobo rice toppings with garlic flakes

[travellingfoodie]

Pork Cheek Adobo at Terrace by Mix Mix inside South Coast Plaza in Costa Mesa, California

[formeryelpers]

Spoon & Pork, 3131 W Sunset Blvd, Los Angeles (Silver Lake), CA 90026

Had a hankering for some pork and garlic, so I tried Spoon & Pork, a modern Filipino comfort food restaurant. The menu includes small plates/appetizers, plates for sharing (patita, lechon, chicken inasal, sisig, beef tapa, caldereta), sides, desserts, and extras (sauces, egg, pickled cucumbers, pickled red cabbage). They offer lunch plates Tuesday – Friday from 12 PM – 3 PM. They have vegetarian, vegan, and gluten-free options.

The food didn’t take long to arrive and it looked delicious.

Pork belly adobo ($16): slow cooked pork belly with adobo glaze, rice, tomato, fried egg. Six thick slices of fatty pork belly slow cooked in a soy-based sauce with sugar, vinegar, and garlic and topped with scallions and crispy garlic bits. The pieces of pork tender were tender. The sauce was a little saltier than optimal but mixing it with the steamed white rice and cherry tomatoes helped. The tomatoes seemed a bit odd to include (they were raw cherry tomatoes) but they did add a fresh component. The fried rice had a runny yolk. The rice was plain steamed white rice. I asked for hot sauce and wasn’t told that the chili crisp was an extra $2. Wish they had included pickles and a sauce rather than charging for every condiment.

The interior dining room is small (would not recommend for large groups) and attractive (black, white, rattan theme). There’s also a sizeable covered outdoor patio.

3.5 out of 5 stars

By Lolia S.

[auntie-cosima]

Cuisine - Leyley's Spicy Chicken Adobo Wings This recipe comes from the Philippines and was passed down to me. I simply used the chicken wings and added the jalapeno for flavor. You can also use pork or whole, chopped chicken.

[mayyce]

Adobo Twist This quick-cooking dish goes great with steamed rice and is braised with garlic, brown sugar, soy sauce, and cane vinegar.