Filipino Pork Adobo

INGREDIENTS

1kg diced pork
120ml white vinegar
120ml soy sauce
240ml water
2 tablespoons vegetable oil
1 large onion, thinly sliced (about 150g)
6 cloves garlic, minced
2 bay leaves
1 teaspoon whole black peppercorns
1-2 teaspoons brown sugar (adjust to taste, optional)
Salt to taste (optional, depending on the saltiness of your soy sauce)

METHOD

Filipino Pork Adobo is a traditional dish known for its tangy, savoury, and slightly sweet flavours. It's a simple yet delicious meal that combines vinegar, soy sauce, garlic, and spices to marinate and braise the pork, resulting in a tender and tasty dish. Here's how to make it:

1. Marinate the Pork: Combine the diced pork with the vinegar, soy sauce, half of the minced garlic, and black peppercorns in a mixing bowl. Mix well, ensuring each piece of pork is coated. Allow to marinate for at least 30 minutes, or ideally, leave it in the refrigerator to marinate overnight for deeper flavour.
2. Brown the Pork: Heat the oil in a large pot over medium-high heat. Remove the pork from the marinade (keep the marinade for later) and sear in batches until browned on all sides. Set aside browned pork.
3. Sauté Aromatics: In the same pot, reduce heat to medium. Add the sliced onion and remaining garlic. Sauté until soft and fragrant.
4. Braise the Pork: Return the browned pork to the pot. Add the reserved marinade, water, bay leaves, and brown sugar if using. Bring to a boil, then cover and simmer on low heat for about 1 to 1.5 hours, or until the pork is tender.
5. Reduce the Sauce: Once the pork is tender, remove the lid, increase the heat slightly, and allow the sauce to reduce to your preferred consistency, stirring occasionally to prevent sticking.
6. Final Seasoning: Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
7. Serve: Serve hot alongside steamed rice, using the sauce to flavour the rice as well.

Filipino Pork Adobo varies from region to region and even from family to family. Some like it dryer, while others prefer a more saucy version. Adjustments to the soy sauce and vinegar ratios can also be made according to personal taste preferences. Enjoy the process of making this classic Filipino dish and feel free to tweak it to make it your own!

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Filipino Pork Adobo, with its rich, tangy, and savoury flavours, pairs beautifully with a variety of sides that can complement its bold taste. Here are some suggestions to create a well-rounded meal:

Steamed Rice

Steamed Jasmine or White Rice: The classic pairing, rice absorbs the delicious adobo sauce and balances the strong flavours.

Vegetables

Garlicky Green Beans: Sautéed green beans with plenty of garlic offer a crispy contrast.
Pickled Vegetables (Atchara): A traditional Filipino condiment made from pickled green papaya, carrots, and bell peppers, providing a sweet and tangy crunch.
Stir-Fried Bok Choy: Lightly seasoned with garlic and soy sauce, its crisp texture and slight bitterness make a great side.
Roasted Aubergine: Drizzled with a little soy sauce and vinegar, echoing the adobo flavours.

Salads

Cucumber Salad: Thinly sliced cucumbers with vinegar, sugar, and salt dressing can offer a refreshing side.
Tomato and Onion Salad: Chopped tomatoes and thinly sliced onions with a light dressing of vinegar and salt complement the rich pork.

Starches

Pancit: A Filipino noodle dish that can be served as a side to add variety to the meal.
Potato Salad: A creamy potato salad can contrast the vinegar tang of the adobo.
Fried Plantains (Saba Banana): For a touch of sweetness, fried plantains make a delightful side.

Bread

Pandesal: Filipino bread rolls, slightly sweet, perfect for dipping into the adobo sauce.

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Hot Tips

Type of Vinegar: The vinegar type can significantly affect the dish's flavor. Traditional Filipino cane vinegar or apple cider vinegar offers a milder tang than white vinegar, enriching the dish without overwhelming acidity.
The Sauce Consistency: Some prefer their adobo "saucy" to pour over rice, while others like it "dry," where the sauce is reduced until it clings to the meat. Adjust the cooking time accordingly.
Serving and Storage: Adobo tastes even better the next day, as the flavours continue to develop. It keeps well in the refrigerator and can be reheated, making it perfect for meal prep.

Pairings

For Alcoholic Pairings:

Light Beers: A crisp, cold lager can cleanse the palate and contrast nicely with the adobo's richness. The light maltiness and subtle hops won't overpower the dish's flavours.
Riesling: A slightly sweet or off-dry Riesling works well with the vinegar's acidity in the adobo, balancing the dish's tanginess and the wine's sweetness.
Sauvignon Blanc: The high acidity and citrus notes of a Sauvignon Blanc can complement the vinegar's sharpness while cutting through the pork's fattiness.
Pinot Noir: For red wine lovers, a light to medium-bodied Pinot Noir with its fruity notes and subtle earthiness can pair well with the savoury aspects of adobo without overwhelming the dish.
Sangria: A fruit-forward sangria, especially when made with a base of white wine or rosé, can offer a refreshing counterpoint to the dish's rich flavours, with the fruit pieces absorbing some of the adobo sauce for a delicious end to the meal.

For Non-Alcoholic Pairings:

Sparkling Water: The carbonation in sparkling water offers a refreshing palate cleanser between bites, especially with a squeeze of lemon or lime to mimic the adobo's tanginess.
Iced Tea: Unsweetened or lightly sweetened iced tea, particularly green tea, can provide a tannic balance to the dish's rich and savoury notes, with the option of adding lemon for extra freshness.
Ginger Ale: The slight spiciness and sweetness of ginger ale can complement the adobo's tangy and savoury flavours, offering a refreshing and palate-cleansing effect.
Lemonade: A homemade lemonade with a good balance of sweetness and tartness can echo the vinegar's acidity in the adobo, providing a refreshing and harmonious pairing.
Coconut Water: For a truly Filipino touch, coconut water can offer a subtle sweetness and nuttiness that pairs well with the complexity of adobo, hydrating and balancing the palate.