It is a popular Filipino dish which can be made with pork, chicken or a mix of both, seafood, vegetables (e.g. adobong kangkong) etc. In short this dish is cooked in many variations across many regions in the Philippines. My version is more on the traditional / classic side using pork but a little more garlicky.
My Proportions: 1 kg pork : 1/2 cup soy sauce :1/2 cup vinegar : 1 cup water: 1 whole garlic
- 1 kg pork cut into cubes (preferably 1/2 kg lean pork and 1/2 kg pork with fat)
- 1/2 cup Kikkoman soy sauce
- 1/2 cup Cadia apple cider vinegar (you may opt to use any brand or the regular vinegar)
- 1 cup water
- 1 whole garlic crushed
- 3 bay leaves
- 2 tsps black peppercorns (pamintang buo)
- 2 tbsps cooking oil
- Combine pork, soy sauce, vinegar, water, bay leaves, peppercorns and half of the crushed garlic in a pot. Simmer in medium heat for about 40 minutes to an hour. Make sure the meat becomes tender before frying.
- When the sauce is reduced, heat oil in another pan. Fry the remaining half of the crushed garlic and then add the pork cubes.
- Once the pork cubes are browned evenly, add the reduced sauce from the other pot.
- Serve hot with steamed rice and a side dish of minced tomatoes, onion, cilantro drizzled with white vinegar and brown sugar.
A tasty dish yet so simple to make. Enjoy!
Photo taken using iPhone 5