Louise’s Aunt’s Southern Filipino Pork Adobo Two Ways

Louise’s adobo was her own variation of the more traditional adobo made by Louise’s aunt. The Philippines is a large country of many islands and ethnic groups, so what is true for one group may not be true for other groups and islands—this is the way Louise’s family makes adobo. Adobo can be made either wet—simmered submerged in the sauce for hours—or dry—slowly braised, while adding a bit of the sauce at a time.

The ingredients for both versions are almost identical, the difference is in the cooking process. The wet version is for the busy cook who is making an everyday meal or one who may be making several other dishes. The dry version takes constant attention, but produces a more decorative final presentation.

Adobo is usually served over white rice, but you have the option of making it with potatoes instead. For the wet version, add the potatoes during the last 20-30 minutes of cooking. For the dry version, boil the potatoes separately and pour the adobo over them. You can also make this dish a complete meal, by adding a boiled egg per person at the end of the cooking time.

Louise’s Aunt’s Southern Filipino Pork Adobo Two Ways

Ingredients

1-2 lbs. pork shoulder

1 cup Datu Puti Cane Vinegar (Sukang Maasim)
1 cup soy sauce (Silver Swan)
2 cups water
¼ cup white sugar
10 cloves garlic, sliced (½ head)
¾ tsp. black pepper (30 whole corns)
3-4 Laurel bay leaves
2 onions, sliced thinly

2 Tbs. oil (dry version only)
2 Russet potatoes (optional), cut into chunks
4 boiled eggs (optional), peeled

Directions

Wet Pork Adobo

1. Cut the pork into 1½-2 inch cubes.

2. Put the pork in a large cooking pot and add the rest of the ingredients. Stir to mix.

Note: Soy sauce is very salty. Do not add any additional salt to this recipe.

3. Cover the pot and let the pork marinate for 6-24 hours.

Tip: How long you marinate the meat depends on how far ahead you have planned and how hungry you are.

Note: There is no heat added until you start cooking the dish.

4. Remove the lid and bring the pot to a boil.

5. Reduce the heat, to medium low, and simmer, uncovered, for 1-2 hours, until the pork is very tender.

Note: The cooking time again depends on how hungry you are and how tender you like your pork.

6/ (Optional) Add potatoes 30 minutes before the pork is done.

7. (Optional) Add a boiled egg per person for the last five minutes to make this a complete meal.

8. Remove the bay leaves and serve over white rice, unless you have added the potatoes.

Dry Pork Adobo

9. Cut the pork into 1½-2 inch cubes.

10. Put the pork in a large cooking pot and add the rest of the ingredients. Stir to mix.

Note: Soy sauce is very salty. Do not add any additional salt to this recipe.

11. Cover the pot and let the pork marinate for 6-24 hours.

12. Strain the pork and solids from the liquid marinade.

Tip: Put the liquid in a separate bowl and reserve for later.

13. Remove and pat the pork cubes dry.

14. Add two tablespoons of oil to a large heavy pan or pot and heat it over medium high heat.

16. Brown the pork well on all sides.

16. When all of the pork is done, return the rest of the solids to the pan.

17. Add enough of the marinade to half cover the pork and reduce the heat.

18. Simmer uncovered on medium low heat, as the sauce in the pan reduces add more marinade from the bowl.

19. Baste the meat with the pan sauce and continue simmering until you run out of marinade.

20. Simmer until the pork is very tender and the sauce is thick and glossy.

21. Serve over rice or potatoes and add an egg per person to make it a complete one dish meal.