Filipino Pork Adobo Recipe

Cook Time: 150 minutes

Ingredients

• 1 cup distilled white vinegar
• 1 cup soy sauce
• cup ketchup
• 1 tablespoon minced garlic
• 3 bay leaves
• 1 teaspoon freshly ground black pepper
• 2 pounds lean pork, cut into 1-inch cubes
• 1 pound small green beans, trimmed (optional)

Directions

Step 1: In a large saucepan, combine the vinegar, soy sauce, ketchup, garlic, and bay leaves. Stir well to mix all the ingredients.

Step 2: Add the cubed pork to the saucepan, then bring the mixture to a boil over high heat.

Step 3: Once it reaches a boil, reduce the heat to medium-low. Cover the saucepan and let it simmer, stirring occasionally, until the pork becomes tender. This will take about 2 hours.

Step 4: If you are adding green beans, incorporate them into the pot during the last half hour of cooking. This will allow them to cook through without becoming overcooked.

Nutrition Facts (per serving)

Calories	337
Total Fat	16g (20% Daily Value)
Saturated Fat	6g (29% Daily Value)
Cholesterol	90mg (30% Daily Value)
Sodium	2687mg (117% Daily Value)
Total Carbohydrates	14g (5% Daily Value)
Dietary Fiber	3g (11% Daily Value)
Total Sugars	6g
Protein	35g (70% Daily Value)
Vitamin C	17mg (18% Daily Value)
Calcium	68mg (5% Daily Value)
Iron	3mg (17% Daily Value)
Potassium	757mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History of Filipino Pork Adobo

Filipino Pork Adobo is one of the most iconic dishes in the Philippines. Adobo, a term that translates to "marinade" in Spanish, was influenced by the Spanish colonization in the 16th century. The dish itself, however, is deeply rooted in pre-colonial Filipino cooking traditions. The indigenous Filipino people would preserve meat by marinating it in vinegar and salt, techniques that were later combined with spices and soy sauce under Spanish influence. Today, Filipino adobo is a rich, flavorful braised dish that represents the essence of Filipino home cooking, with pork being one of the most common meats used.

Regional Variations of Adobo

Though Filipino Pork Adobo is loved throughout the entire country, there are significant regional differences in how it is prepared. For example, in the northern regions, adobo is made with less soy sauce and uses a higher proportion of vinegar, creating a tangier flavor. In contrast, southern regions like Batangas and Quezon tend to use coconut milk in their adobo, creating a creamier, richer version. Additionally, adobo is often cooked with local vegetables like potatoes, carrots, or green beans, depending on the area. While pork is the most common meat for adobo, variations with chicken, beef, and even seafood are also popular.

What Makes Filipino Pork Adobo Unique?

Unlike other stews or braised dishes from around the world, Filipino Pork Adobo is unique due to its use of vinegar and soy sauce as the main seasoning components. This results in a distinctive balance of tangy, savory, and slightly sweet flavors. Some versions of adobo also incorporate ingredients like garlic, bay leaves, and peppercorns, all of which enhance the dish's complexity. In contrast, other braised dishes in different cultures may rely on ingredients like tomatoes or stock for flavoring, making adobo stand out for its simple yet robust taste.

Where Is Filipino Pork Adobo Usually Served?

Adobo is typically served in Filipino households and at family gatherings as a main dish, often paired with white rice to soak up the rich sauce. It is a common feature at special occasions and fiestas, as well as an everyday meal enjoyed by Filipinos across the world. The dish has also gained popularity in international Filipino restaurants, where it is often served alongside other traditional dishes like lumpia (spring rolls) or pancit (noodles). In addition, it is a common comfort food in many Filipino-American households, often made in large batches for family dinners.

Interesting Facts About Filipino Pork Adobo

• Adobo was one of the first Filipino dishes to be recognized internationally and has been featured in numerous food magazines and cooking shows.
• In the Philippines, adobo is often said to taste better the next day, as the flavors continue to develop and deepen after being stored in the refrigerator overnight.
• Some variations of adobo also include the use of Filipino banana ketchup, a sweet and tangy condiment that is unique to Filipino cuisine.
• There is no one "authentic" recipe for adoboeach family and region has its own take on the dish, making it a truly customizable dish based on personal taste and local availability of ingredients.

FAQ about Filipino Pork Adobo Recipe

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