A very different dish, but a firm favourite with us and Filipinos alike! A dish with Spanish influence and one of the national dishes of the Philippines, Adobo is delicious and unlike anything else you will eat in Asia. The dish can be made with chicken as an alternative to pork.
Ingredients
- Pork chunks (or chicken chunks/boned thigh chicken if you prefer)
- Potatoes (par boiled and set aside)
- 3 cloves of garlic (bashed with the edge of a knife)
- 1 red onion
- Small amount of finely chopped ginger
- 90ml soy sauce
- 135ml white vinegar
- 360ml water
- A pinch of paprika
- 5 bay leaves
- Cornflour (to thicken sauce)
- Salt and pepper to taste
- Sugar to taste
1. Saute garlic, onions and ginger until onions are soft. Add the pork chunks and seal.
2. Add soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ dessert spoons). Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour. We usually also add carrots and some other veg like red pepper, broccoli and cauliflower, but the dish can be served with just pork and potatoes.
3. Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.
4. Bring to the boil again and simmer for an additional 10 minutes.
5. Delicious served with rice from your Zojirushi.
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October 27, 2010
I have tried this recipe 3 times in total. All were delicious. Wasn’t sure what soy to use as in light or dark so the first time I used dark,but the whole dish was far too dark in colour. I recommend that a small amount of dark soy is used then the rest to be light soy. Also I found the amount of vinegar to be a little too much..again this may be down to the differance in UK vinegar and the Phillipino type. So in all use less vinegar,add to get the obvious ‘tang’ but not so much as to swamp the flavour.
Hope this is helpful as the dish really is delicious.