How to cook filipino pork adobo (dry/sauceless)
Adobo is on of the most famous authentic Filipino dishes there is. There are even a hundred versions of Adobo not just within the Philippines' 7107 islands but also within the country's own unique demographics. There's an adobo in Cebu and there' s an adobo in Bulacan. You can have your adobo sauced like a soup or have it without any sauce and toasted to perfection. your adobo may have pork, chicken or both. Some dishes even include fish and beef. Some have potatoes and others have eggs. The recipe that I'm gonna share, as any adobo recipe in the philippines was passed to me by my mom. i do hope you'll enjoy this authentic Filipino cuisines that make any foreigner go back for more (and sometimes even ending up marrying the person that cooked their very first adobo)...
Filipino Pork Adobo (dry)
1/2 kg Pork belly or any part that would have large chunks of fat and meat (side bacon/picnic) Cut into 2inch square chunks/cubes
1 cup soy sauce
1/2 cup cane vinegar
3 cloves garlic crushed whole
4 cloves garlic. crushed and minced (for sauteeing)
1-2 cups water
whole black pepper
1tbsp. Philippine sea salt
2tbsp. brown sugar dissolved in 1/4 cup water (optional)
Basil Leaf (optional)
Mix all ingridients in pot except for the minced garlic. Let it boil at high heat. Simmer at low heat until pork is tender and fat is soft enough to be cut with a fork. drain about 4/5 of the sauce leaving just a little to let the pork boil to dry. let the pork cook on its oil. When the oil from the pork is about 1-2 tbsp., put the pork on the side of the pot to give space for sauteeing while continuing to drip the oil from the pork. (you can drain the oil if it seems too much has been drained already).
Saute the minced garlic until slightly brown then mix the pork. Cook the pork until it slightly dark brown.(careful not to burn the pork the dark brown color should be the effect of the soy sauce and because of charring). Mix the remaining sauce and simmer til sauce is almost dry. Serves 6.