It's Christmas season again and decided to cook this Philippines dish for potluck.
I found this ingredient from this website and it turn out pretty well.
http://thedomesticman.com/2012/08/21/pork-adobo/
1/3 cup wheat-free tamari
10 cloves garlic, coarsely chopped
2 tbsp black peppercorns
5 bay leaves
2/3 cup vinegar (cane vinegar preferred)
1 cup water
2 tsp coconut oil
Some sugar, this is not in the original recipe.
I have use all pork shoulder as it's not so fattening compare to the pork belly and have also skip the coconut oil.
Adding coconut milk does give a more richer and creamy taste.
I have also added some sugar to make it taste less sour.
Well, It;s all depends on how you want your adobo taste like.
Adjust accordingly to your preference.
Kept it in the fridge for around 1 -2 hours.
I have marinate the pork overnight and I find the pork pretty salty after cooking, probably the tamari have been soaked into the pork.
After marinating it, it's time to cook it.
Prepare the bay leave, vinegar and water.
Put the pork into a pot and cook it in medium heat till the meat is mostly brown in color.
Add in the vinegar, vinegar and bay leaves into the pot, stir it and let it simmer for a while. Cover the pot and bring it to low heat. Let it continue to simmer for another 45 mins to an hour.
According to the website, the cover must not be open as it will cause the sauce to turn sour.
After simmer for 45 mins to 1 hour, separate the pork and the sauce.
Warm the coconut milk (if you are using) in the pot on medium heat and return the pork back to the pot. If you are not using the coconut milk, just return the pork back to the pot.
Saute the meat till it become golden brown, slightly crispy on the outside.
Remove the pork and serve it onto a plate.
As for the sauce, separate the liquid with the rest of the remaining (the garlic, peppercorn, bay leaves).
Return the sauce back to pot and let is simmer on middle heat till the sauce reduce to a cup.
In the meanwhile, taste the sauce, add sugar to it if it taste sour or salty to you.
Adjust the taste accordingly to your perference.
Pour the sauce over the meat when it's done.
I found this ingredient from this website and it turn out pretty well.
http://thedomesticman.com/2012/08/21/pork-adobo/
Ingredients
1.3kg pork belly, well-marbled pork shoulder, or a combination of the two1/3 cup wheat-free tamari
10 cloves garlic, coarsely chopped
2 tbsp black peppercorns
5 bay leaves
2/3 cup vinegar (cane vinegar preferred)
1 cup water
2 tsp coconut oil
Some sugar, this is not in the original recipe.
I have use all pork shoulder as it's not so fattening compare to the pork belly and have also skip the coconut oil.
Adding coconut milk does give a more richer and creamy taste.
I have also added some sugar to make it taste less sour.
Well, It;s all depends on how you want your adobo taste like.
Adjust accordingly to your preference.
Steps
Marinate the pork with garlic, black peppercorns and tamari.Kept it in the fridge for around 1 -2 hours.
I have marinate the pork overnight and I find the pork pretty salty after cooking, probably the tamari have been soaked into the pork.
Prepare the bay leave, vinegar and water.
Put the pork into a pot and cook it in medium heat till the meat is mostly brown in color.
Add in the vinegar, vinegar and bay leaves into the pot, stir it and let it simmer for a while. Cover the pot and bring it to low heat. Let it continue to simmer for another 45 mins to an hour.
According to the website, the cover must not be open as it will cause the sauce to turn sour.
After simmer for 45 mins to 1 hour, separate the pork and the sauce.
Warm the coconut milk (if you are using) in the pot on medium heat and return the pork back to the pot. If you are not using the coconut milk, just return the pork back to the pot.
Saute the meat till it become golden brown, slightly crispy on the outside.
Remove the pork and serve it onto a plate.
As for the sauce, separate the liquid with the rest of the remaining (the garlic, peppercorn, bay leaves).
Return the sauce back to pot and let is simmer on middle heat till the sauce reduce to a cup.
In the meanwhile, taste the sauce, add sugar to it if it taste sour or salty to you.
Adjust the taste accordingly to your perference.
Pour the sauce over the meat when it's done.
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