Yield: 6 servings
|2½ pounds||Boneless lean pork, cubed|
|½ cup||Vinegar (red wine, cider, or|
|1||Bulb garlic, unpeeled|
|2 smalls||Bay leaves|
|1 teaspoon||Black pepper|
|Salt to taste|
|Soy sauce to taste|
|Fish sauce (optional)|
|Dried shrimp, deep-fried|
I have been told that this dish is almost the national dish of the Philippines. In addition to pork, Adobo can be made from chicken, though the procedure is slightly different. The dish can also be enhanced with the addition of (about ¼ c) fish sauce in the cooking process, and with deep-fried dried shrimp used as a garnish. The shrimp and fish sauce can be purchased in Oriental food stores. Also, the combined ingredients (minus the garnish) can be marinated for a couple hours, and the cooking time can be reduced to as little as half an hour, depending upon the cut of pork used. The following method is my preference:
Place pork (shoulder) in saucepan. Add vinegar, soy sauce, garlic (pound bulb lightly to loosen individual cloves), bay leaves, pepper, a pinch of salt, and the water. Cover saucepan, bring to boil, then simmer for about 1½ to 2 hours, or until the meat is tender.
Strain cooking broth into another saucepan and reduce liquid to about a quarter of a cup, more or less to taste.
Separate the garlic from the meat, and peel the cloves. Fry them gently in the lard til brown. Add the pork and fry until brown. Add the reduced broth and let the adobo simmer over low heat for about five minutes.
Serve hot with a good oriental rice.