Adobo is one of the most popular (if not the most) Filipino dishes. This is usually the dish I bring on potlucks or I prepare when hosting non-Filipino friends who wants to try Filipino dishes.
What’s important to note about adobo is it is very difficult to say what is an “authentic” way of cooking it – trust me, even Filipinos debate that their version of adobo is better than the others. The truth is, there’s probably 101 versions of “authentic Filipino adobo” out there. Philippines has 17 regions so, there are at least 17 versions of adobo. Then, there are also the century-old family recipes and the modern ones.
Basically, adobo is marinating meat in a mixture with vinegar, salt/soy sauce, garlic and pepper. For me, to say something is “real adobo”, it has to have these elements. So, whether it is Tasty’s fancy Pork Belly Adobo or Meghan Markle’s Chicken Adobo or a Filipino grandma’s 100 year old recipe, what I love about adobo is it’s a feast of flavor.
So, here’s one of my versions of pork adobo for a lazy Sunday but I want something flavorful.
- 500g pork belly
- 2 pcs dried bay leaves
- 4 cloves of garlic (smashed)
- 2 tbsp garlic powder
- 1 tbsp garlic powder
- 1 tbsp whole pepper corn
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/3 cup apple cider (i use the sweetness of apple cider to substitute sugar, which is usually found in adobo recipes)
- 1/2 cup water
1. Cut the pork belly in big cubes/chunks and marinade them in the rest of the ingredients for 30-60 minutes (the longer the better but if you don’t have time, you can skip the marinating process all together). I usually just marinate them in the same pot I’ll use to cook the dish to save dishwashing activities.
2. In a pot, bring all the ingredients to a boil using high heat.
3. Once the dish starts boiling, turn the heat to low and let it simmer for 1-2 hours or until the sauce is reduced to almost nothing or there’s more fat than the sauce itself.
Serve with your preferred rice. I like adding fried egg with mine 🙂