Adobo

My husband served a 2 year mission for our church in the Philippinnes, and while there developed a love for their food, especially  their sour fruits. My husband misses all the wonderful sour fruit that he cannot get here in America, especially sour mangoes. He could eat them more sour than the natives could and would shock them when he would eat them right in-front of them and not even flinch. At one point he had a companion who liked to cook and eat as much as he did and he has recounted the story numerous times about when them purchasing kilos of meat, potatoes, and rice, make a big pot of Adobo (Uh-dough-bow) and eat it all up, practically in one sitting. Adobo is a meal that he has made for me since the beginning of our courtship, but he only recently perfected the recipe. He never used to marinate the meat, and the amounts of soy sauce, vinegar and water were eyeballed, resulting in different flavors every time. It was a happy night when it turned out well, and a disappointing one when it just tasted wrong. So, he recently began more serious research on Filipino recipes for Adobo, combined the best ideas, and came up with a winner. This Adobo is consistently delicious, filling, and difficult to stop eating. Now I just need to learn to speak Tagalog so I can understand him when he started speaking it to me.

Adobo

1 lb. pork loin, cut into 2″ pieces

2/3 C. soy sauce

1 Tbs. minced garlic (we usually used bottled)

1/4-1/3 C. Canola Oil

1 medium white onion, chopped

4 large white potatoes, cut into larger bite-size pieces

2 1/2 C. water (divided)

2/3 C. (or slightly under) white distilled vinegar

freshly ground pepper

 Serve over 1 C. white rice, cooked

  • In a plastic zip-loc bag combine pork, soy sauce, garlic, and freshly ground pepper. Marinate in the refrigerator for at least 30 minutes. 
  • Saute the onion in a good amount of canola oil, covering the bottom of a large pot, about 3 minutes.
  • Add pork only to the sauteed onions. Reserve the marinade liquid! 
  • Over Medium-High heat stir until the liquid is almost gone.
  • Add the marinade liquid and 2 C. water to the pot.
  • Cover the pot and lower to Medium heat. Let stew for 20-25 minutes.
  • After about 10-15 minutes add the vinegar. Then add the 1/2 C. water a few minutes later.
  • Once the water is boiling again add the potatoes. Cook until the potatoes are fork-tender.
  • Can add freshly ground pepper throughout.
  • Serve over white rice.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s