Adobo (Filipino: "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines.
Adobo was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking.
Adobo was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking.
Ingredients
- 2 lbs pork belly
- 2 tbsp garlic, minced or crushed
- 5 pieces dried bay leaves
- 4 tbsp vinegar
- 1 cup soy sauce
- 1 tbsp whole pepper corn
- 1 cup water
- salt to taste
Procedure
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
- Heat the pot and put-in the marinated pork belly then cook for a few minutes
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
- Put-in the vinegar and simmer for 12 to 15 minutes
- Add salt to taste
- Serve hot. Share and enjoy!
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