Directions
- Marinate the Pork: In a large bowl, combine the pork chunks, soy sauce, and half of the minced garlic. Mix well and let marinate for at least 30 minutes, or overnight for best results.
- Brown the Pork: Heat the cooking oil in a large pot over medium-high heat. Add the marinated pork (reserve the marinade) and cook until browned on all sides. Remove the pork from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the remaining garlic and the sliced onion. Sauté until the onion is translucent and the garlic is fragrant.
- Simmer: Return the browned pork to the pot. Add the reserved marinade, vinegar, bay leaves, peppercorns, sugar (if using), and water. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the pork is tender and the sauce has reduced to your desired consistency.
- Serve: Remove the bay leaves and transfer the Adobong Baboy to a serving dish. Serve hot with steamed rice and enjoy!
Kitchen Equipment Needed
- Large bowl (for marinating)
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Notes and Tips
- Marinating: For deeper flavor, marinate the pork overnight in the refrigerator.
- Balancing Flavors: Adjust the amount of vinegar and soy sauce to suit your taste. Some prefer a more tangy adobo, while others like it saltier.
- Sugar Addition: Adding sugar is optional but helps balance the acidity of the vinegar and enhances the overall flavor.
Recipe Variations
- Chicken Adobo: Substitute chicken for pork to make a delicious Chicken Adobo. Adjust the cooking time accordingly.
- Spicy Adobo: Add a few slices of chili peppers or a dash of chili flakes for a spicy kick.
- Coconut Adobo: Add a cup of coconut milk towards the end of cooking for a creamy, rich variation.
Storing Leftovers
Store any leftover Adobong Baboy in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. The flavors will continue to develop, making it even more delicious the next day.