Cathys Pork Adobo Food

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PORK BELLY ADOBO



Pork Belly Adobo image

I am a first-generation Filipino American. My mother and father both worked long hours while I was growing up. No matter how tired my mother was, she made sure our family was taken care of. Some of the things on her daily checklist were making sure that our homework was done, I had our house key on a shoelace around my neck and we had lunch money in our pockets. She also made sure there would always be food waiting for us when we got home. One of our favorite things was this pork adobo. She would make it the night before and it would develop more flavor as it sat overnight in the refrigerator. As simple as this recipe is, it always projected the love she put into it. - Richmond Flores, Food Stylist

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 5 to 6 servings

Number Of Ingredients 10

2/3 cup soy sauce
5 cloves garlic, peeled and smashed
1/4 cup sugar
1/2 teaspoon black peppercorns
3 pounds boneless pork belly, skinned and meat cut into 2-inch pieces (16 to 20 pieces)
1/4 cup canola oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white distilled vinegar
Cooked jasmine rice, for serving

Steps:

  • Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
  • Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
  • Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
  • Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
  • Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

PORK AND CHICKEN ADOBO



Pork and Chicken Adobo image

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories     World Cuisine Recipes     Asian     Filipino

Time 3h15m

Yield 4

Number Of Ingredients 10

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 teaspoons salt, or amount to taste
½ tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

Steps:

  • Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  • Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  • Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

PORK ADOBO



Pork Adobo image

Make and share this Pork Adobo recipe from Food.com.

Provided by Tonkcats

Categories     Pork

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

2 lbs lean pork
3 tablespoons vinegar
1 1/2 teaspoons salt
1/2 cup water
2 cloves garlic
1 small onion
3 tablespoons cooking oil
to taste peppercorn
1/4 cup tomatoes, chopped

Steps:

  • Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
  • In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
  • When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
  • Serve with steamed rice.

CATHY'S PORK ADOBO



Cathy's Pork Adobo image

Make and share this Cathy's Pork Adobo recipe from Food.com.

Provided by Cathy_20

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 kg pork loin, cut into chunks
1 head garlic, crushed
1/4 cup soy sauce
1/2 cup vinegar
1 cup water
1 teaspoon black pepper, ground
1 bay leaf
1/2 tablespoon sugar
2 tablespoons oil

Steps:

  • Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan.
  • Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
  • Take out the pork from the sauce.
  • Sprinkle sugar over pork then fry until brown in hot oil.
  • Put back in the sauce then simmer for 10 minutes.

Nutrition Facts : Calories 633.6, Fat 41.9, SaturatedFat 13.2, Cholesterol 150, Sodium 1115, Carbohydrate 7.9, Fiber 0.6, Sugar 2, Protein 52.6

PORK AND BOILED EGG ADOBO



Pork and Boiled Egg Adobo image

Make and share this Pork and Boiled Egg Adobo recipe from Food.com.

Provided by vermier

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg pork (best part is liempo)
3 hard-boiled eggs
1/2 cup soy sauce
1/2 cup vinegar
2 cups water
1 whole head of garlic, minced
1 head red onion, cut in cross section
1 teaspoon ground pepper
1 teaspoon patis fish sauce
2 tablespoons cooking oil
salt

Steps:

  • Cut pork in cubes. I usually cut it by 1 1/2" by 1" because meat is juicier when cook.
  • Place the pork,boiled eggs, onion,half of the garlic, pepper,and salt. Add the water,soy sauce and vinegar. Set to boil in medium heat,this will slowly cook the meat. Do not stir until it boils to cook the vinegar.
  • Let it boil until the sauce reduced to half of its amount. Set aside.
  • Saute the rest of the garlic in cooking oil until brown, then add the pork and fry for a minute or until brown. Add the sauce and the fish sauce. Let it simmer for a few minutes. Serve with steammy rice.

PORK AND CHICKEN ADOBO



Pork and Chicken Adobo image

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories     Filipino Recipes

Time 3h15m

Yield 4

Number Of Ingredients 9

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 tablespoons crushed garlic
2 bay leaves, torn
freshly ground black pepper
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

Steps:

  • Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  • Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  • Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

PORK (CHICKEN) ADOBO



Pork (Chicken) Adobo image

This comes from The Househusband's recipe box and he is graciously allowing me to post it. I have had experience using his recipe, but I far prefer his results over mine. The picture shows this recipe using stir-fry cut pork, which is how we ate it a couple of nights ago. It works equally well with cut up chicken thighs. We usually use boneless, skinless thighs, but it works with the skin and bone just as easily. One other thing-The Househusband hates it this way, but I make him butter my rice before he puts the meat and gravy on it because I think it cuts the tang of the vinegar just a bit. We learned this recipe from an old Filipino friend down in Los Angeles whose father cooked at the Filipino center there. Adobo is like spaghetti in that everybody has a different take on how to make it. Some recipes omit the onion. Some add bay leaves during the cooking process. I find it tedious to pull them out of the mix even with them held in a bouquet garni bag and they don't seem to add much flavor. Two more points: If you store this in the fridge overnight, the flavor is intensified with the juices having more time to permeate the meat. We have on occasion made this in a large batch for potlucks and always come home with empty dishes.

Provided by bartzturkeymom

Categories     White Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 yellow onion
1 head garlic
2 lbs pork (chops, steaks or sliced stir fry)
1 cup white vinegar, additional may be needed
1 -2 cup water
1/4-1/2 cup balsamic vinegar
1/4 cup soy sauce
1 teaspoon paprika
2 tablespoons olive oil, enough for browning
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
  • Brown the finely diced onion and the garlic in a large pot with a little oil.
  • Cut the pork or chicken into 1"x1" to 1"x3" pieces. If using bone-in, just cut away some of the larger pieces from the bone.
  • Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
  • Bring it to a low boil at about medium-high.
  • Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
  • Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn't hurt the meat and actually makes it tenderer (Probably because of the vinegar).
  • With about ten minutes left, add the soy sauce.
  • If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
  • When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
  • While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
  • The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.

Nutrition Facts : Calories 608.4, Fat 28.8, SaturatedFat 8.7, Cholesterol 194.9, Sodium 1147.2, Carbohydrate 11.8, Fiber 0.9, Sugar 1.3, Protein 69.4

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