Prep 15 mins
Cook 40 mins
One of the most popular dishes of the Philippines!!! I'm half Filipino...this is the method both my parents used to cook this yummy meal. I like to add potatoes to the Pork style only. Also note: This is as close to the measurements that I could guesstimate. When I was taught to cook this dish, my parents would just dump in the ingredients. I've done the same since and learned to perfect it on my own. I chose to use some of the ingredients I listed because my belief in traditional diets. Lard, coconut oil and bones (for marrow) give the dish the most authentic flavor you can find. When my grandmother would cook with bones, she'd break them to release as much marrow as possible. I hope you're willing to try it and enjoy it! My family and In-laws can't get enough of it!!!
- 2 -3 lbs pork (cubed, save bones) or 6 -8 chicken drumsticks
- water (enough to submerge all meat)
- 4 garlic cloves (mashed)
- 1⁄2 cup soy sauce (estimated)
- 1⁄2 cup white vinegar (estimated)
- salt & pepper (to taste)
- 1 bay leaf
- 1 -2 tablespoon lard (if sauteing) or 1 -2 tablespoon coconut oil (if sauteing)
- 2 large russet potatoes (optional) or 3 medium red potatoes (optional) or 3 medium yukon gold potatoes, cubed (optional)
- You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below --
- Place meat (and bones) in large sauce pan.
- Add just enough water to submerge all of meat & bones.
- Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.).
- Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically.
- IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes.
- Remove bones prior to serving.
- If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce.
- Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice).
This is pretty authentic Visayan Filipino adobo. One of my captains at the fire station is Filipino and he generally requests it when I'm cooking. His family is from Luzon and they will boil off the liquid and add some brown sugar before it's completely boiled off.