Today, what I am about to share with you is a recipe from a friend, Gerry Daymiel. It is the famous Filipino Pork Adobo but with a twist! He called it as Dried Pork Adobo (Pinatuyong Pork Adobo).
I myself, just learned recently how to cook a perfect pork adobo. Thanks again to Gerry! Honestly, I have tried to cook adobo so many times but I could not get the yummy and perfect taste. I am glad that I saw Gerry’s posting of Pork Adobo on Facebook and he was kind enough to share with me his recipe. And what’s amazing, this recipe was a family recipe handed down from one generation to another and it was from his grandfather.
For the meat, Gerry recommended to use the shoulder part as it gives you some fat and loin which is perfect for adobo.
- 300 grams pork (cubed)
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1/2 tsp black whole pepper
- 4 pcs bay leaves
- 1 whole head garlic
- 1 pinch of ground black pepper to taste
- 1 cup water
Preparations: 45-60 min
- On a skillet, add the meat, soy sauce, vinegar and black whole pepper and mix them
- Smash the garlic one clove at time without removing the skin and add to the meat
- Cook for 8 to 10 minutes at medium heat
- Flip the meat while cooking until the fats from the pork are extracted
- Add 1 cup water and increase the heat, cover the pan and simmer it for 5 minutes (add more water if necessary)
- Add bay leaves and continue cooking until meat is tender
- Add a pinch of black pepper to taste
- Bring the heat down until the sauce is almost dry
- Stir the meat occasionally until the sauce is almost dry and ready
- Serve with steamed rice and veggies
A special thanks to Gerry Daymiel for this recipe.