- 1 kg Pork Liempo (cut into large cubes)
- ½ kg Pork Kasim (cut into large cubes)
- ½ kg Pork Liver (cut into large cubes)
- 2 cups vinegar
- 1 cup patis
- 1 cup water
- ¼ cup cooking oil
- 3 bulbs garlic (crushed. You can include the skin for more added flavour)
- 1 tsp ground black pepper
- 1 tsp whole black pepper
- Combine all ingredients in a cooking pan.
- Simmer to boil. Do not stir until the vinegar is cooked. (“Kitchen legends” tells that it will taste bitter if stirred when the vinegar is not yet cooked. At least 3 minutes boiling. “Better safe than bitter!”)
- Stir occasionally.
- Put in low fire and simmer until the sauce thickens. Remove the thickened sauce and put in a container and save for later.
- Sangkutsa time. Cook until the oil of the meat appears.
- Fry using the oil from the meat. Add cooking oil; continue frying until the meat is golden brown.
- When the meat is golden brown, put the sauce back. This will deglaze the sauce, meat and garlic that were caramelized on the pan. All the flavours are concentrated on it and it will be mixed back to the sauce. This makes the Adobo “sinfully delicious”.
- Cook until the sauce thickens and become oily. When done, remove from heat and serve with hot steaming rice! (Although it is better with ‘bahaw’ or ‘kaning lamig”.)
- Fry some garlic as toppings. Include the skin.
Source: This Is Life
Via: Pork Adobo Recipe
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