AUTHENTIC PORK ADOBO RECIPES

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.

Steps:

• Heat oil in a large pan (I like using my le creuset style pot) on medium heat. Add sugar. Watch carefully for when the sugar turns golden brown. Add pork. Add salt and pepper and cook 3-5 minutes without turning/stirring, until the bottom is browned nicely. Turn and cook another 3-5 minutes without turning/stirring until the bottom is browned nicely. Note: If doubling recipe, cook the pork in batches. Otherwise, the pork will get crowded and it won’t brown.
• Add garlic powder and onion powder and stir. Stir in soy sauce and water and cook until boiling. Stir in vinegar and cook till boiling. Cover, reduce heat to simmer, and cook for 1 hour, or until tender, stirring occasionally.
• If there is still liquid left in the pan, increase heat to medium/medium-high and cook until the liquid is almost evaporated. If you’re shredding your pork, while the liquid reduces, use the back of a wooden spoon, pushing down on the pork, to shred the meat. Note: It’s not traditional to shred the pork like this, but it’s how my sister and I like it.
• Serve with plain rice. Enjoy!