This dish is best served with rice to balance the sourness and sweetness of the dish; therefore, making it more enjoyable to eat with family and friends.
Course Main Course
Cuisine Filipino
Keyword Adobo, Pork
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Author Joost Nusselder
Cost $8
Ingredients
400gPork Belly / Loincut into 1-inch pieces
6clovesgarlicfinely chopped
2smallonionsfinely chopped
2mediumpotatoescut into cubes and boiled (optional)
½tspdried oregano
½tspdried/fresh thyme
½tspparsley
1tspblack pepper (or to taste)
salt (to taste)
3bay leaves
6cardamoms
½cupdark soy sauce
½cuplight soy sauce
2tbspbrown sugar
½tbspblack peppercorn
½cupwater
2tbspcooking oil
Instructions
Start off with taking oil in a saucepan on medium heat. Add in the chopped onions and garlic, saute it and let it sweat for 1 minute.
Add in your pork pieces and cook for 3 minutes, stirring all the while for it to cook from all sides.
Add in the water and increase the heat to high. Let the water boil and for the pork to cook in it. (See notes)
Decrease the heat to medium once the water has evaporated and only a little is still left in the saucepan.
Add in all the spices, soy sauce and boiled potatoes to the pan – and let it simmer for 5 minutes or until the consistency has thickened to that of a gravy.
Serve hot with rice.
Notes
1. You can substitute chicken for pork if you’d like and cook it according to the instructions in the recipe. It’ll still taste amazing!2. If you’re using pork belly or chicken, the specified time in the recipe for boiling the meat in the water is correct – but in case you’re using a tougher meat such as lean pork, double the amount of water (i.e. use 1 cup instead of ½ cup) and boil till most of the water has evaporated.