Adobong baboy

Adobong baboy

Pork adobo

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg pork loin chops or leg chops
8-10 garlic cloves
500ml palm or rice vinegar
or 250ml white vinegar, diluted in 1 cup water
2 bay leaves
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
oil, for frying

Method

  1. Cut the skin from the pork and discard. If the chops are large, cut into serving pieces. Put the pork, garlic, vinegar, bay leaves, salt and pepper into a large heavy-based saucepan and toss well to combine. Set aside to marinate for 1 hour.
  2. Place the pan over high heat and bring to the boil, then reduce the heat to low and simmer for 40 minutes, or until the pork is tender. Remove the pork to a plate.
  3. Increase the heat to high and continue to boil the sauce over high heat until reduced and thickened. Strain into a small bowl, spoon off the fat and return it to the pan. Add enough oil to cover the base of the pan in 5 mm fat. Add the pork and cook, turning often, until evenly brown and crisp all over. Serve with the sauce over the top and white rice on the side.

Variation

  • To make a chicken and pork adobo use 500 g pork and 1.25 kg whole chicken. Joint the chicken and cut into serving pieces. Continue to follow the method above, but reduce the simmering time to 30 minutes. Serve garnished with pimiento strips or tomato wedges, with white rice on the side.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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