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Pork Adobo is a traditional Filipino dish that is prepared by slowly braising pork belly in a mixture of vinegar, soy sauce, garlic, and onions. This hearty stew is the national meal of the Philippines for a good reason: it features a delectable blend of salty and savory flavors, and it is wonderful!
The Filipino adobo is a culinary process or technique that involves braising meat, fish, or indigenous vegetables in a mixture of soy sauce and vinegar with aromatics such as garlic, onions, peppercorns, and bay leaves. The adobo is traditionally prepared in the Philippines.

There are as many variations of adobo cooking methods as there are islands and languages spoken in the Philippines, each of which is unique in its own way. This traditional Filipino national meal can be prepared in a number of different ways, such with atsuete, in coconut milk, or with pineapples used to provide sweetness.
Some people enjoy the hearty stew with a greater quantity of sauce, while others like it with less liquid after it has been boiled. Others enjoy it when it has a hint of tartness, while others choose it when it leans more toward the sweet side.
This version of the recipe is just how I like mine, with pork that has been expertly seared, a sauce that is luscious and thick enough to be spooned over mountains of rice, and enough fat to require a trip to the cardiologist.

Meat prepared for use

In my adobo, I use pork belly because I enjoy the melting-in-your-mouth tenderness of this cut of pork, but you can also use pork shoulder, which, despite being a leaner cut of pig, still has enough ribbons of fat to bring about equally excellent results.

Other pork parts, such as chops, legs, hocks, and ribs, are also excellent candidates for the slow-cooking method.

Cooking Tips

To ensure that the meat cooks evenly, cut it into pieces of the same size.
When browning the pork, make sure not to crowd the pan so that the pieces may acquire a proper sear instead of steaming. If necessary, cook the food in multiple batches in a broad pan. Before adding the braising liquid, properly searing the beef is a vital step since it gives the meal an attractive color and amazing depth of flavor.
Before adding the soy sauce and water, get rid of the intense vinegar flavor by leaving it to boil uncovered and unstirred for a good few minutes. This will allow the flavor to evaporate.
If you want to season the food with more salt than is called for in the recipe, you should add it during the dish’s final few minutes of cooking so that you can accurately measure how much salt is needed. As the sauce is cooked down, the flavors of the meal will become more concentrated.
Servings can be made more substantial by including potatoes and eggs that have been cooked to a hard-boiled state. Before adding the sliced potatoes to the stew, you should first pan-fry them in order to prevent them from breaking apart in the stew.

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