This recipe is as good as my friend's mom's recipe and my kids love it! Since we move a lot, this is a great recipe for finishing up vinegars in my cupboard. I have used a variety of different vinegars and all have worked fine. A combination of red wine and rice vinegar gives it a more subtle flavor. Apple cider vinegar gives it a fresher flavor and white vinegar gives it the traditional tart taste. You may have to adjust the amount of sugar to compensate. I use raw sugar instead since the slightly molasses flavor compliments the soy sauce. Low-sodium soy sauce also keeps it from getting too salty. I double the sauce ingredients because my family loves the gravy over rice but I thicken it slightly with a cornstarch+water mixture after browning the meat. And, for speed and ease, I use country ribs and increase cooking time until tender.
It was FABULOUS! I have made it repeatedly since my husband has a coworker who brings in authentic adobo and he loves it. I totally changed this one up seeing as how we are trying to lose weight though: I use chicken breasts or pork chops cut into pieces, Splenda instead of sugar, add onion and no cooking oil. I brown the meat, onion and garlic. Then I combine the remaining ingredients with 1/2 c. extra water and 1 c. instant brown rice, and simmer for a good 10-15 minutes. The rice soaks up the gravy and is SOOO flavorful. I serve with steamed broccoli. DEFINATELY A FAVORITE! Thanks for posting!
Very good. Next time I will thicken the sauce with some corn starch just before serving though.
I have never had authentic adobo so I don't have anything to compare this to however it was very good. I didn't use pork (because I rarely eat it) belive it or not I used 3 turkey legs. Once I deboned those legs a person wouldn't have even realized they were eating turkey. I decided not to thicken my juice and just let it be a natural gravy. I'm happy, I have a new way to make turkey legs.
The meat was great, but I preferred the leftovers. The difference was that I decided to add some corn starch to the sauce, and made a gavy out of it that stuck to the meat more.
This is good eats. I can see why the pork were braised initially and seared after (reverse searing to achieve maillard reaction and ). It's a quicker way to flavor the meat if you did not have time to marinate it before hand. But this uses quite a bit of pots and pans and a little messy (since you have to pat the pork dry, and you can't sear it if it's wet). Next time, I would sear the pork first (just like you would with beef bourguignon), add the cooking liquid, then bring to a boil (always), then simmer and reduce the liquid (a lot, no need for corn starch to thicken it). I did add some sweet onions (reminiscent of Bo Luc Lac) and sautéed mushrooms at the very end. And instead of using water, I substituted beef stock. This is just my humble opinion and taste is subjective anyway.
We had .85 lbs of pork loin on hand so I used that. Based on a few of the reviews I read I decided to use the full amount of marinade/liquid and used Apple Cider vinegar. I poured the cubed pork and broth over plain brown basmati rice before serving. It was a hit! Thanks. We'll definitely make it again and might try other vinegar flavors.
My father finds the above recipe kinda sweet, so I changed the white sugar to brown sugar, add a tablespoon of Worcestershire sauce (Mama Sita's Barbecue Marinade Sauce will also do the trick =), and season with more pepper and a tablespoon of chili flakes for a kick of good spicy sensation. I also doubled the sauce for almost a kilo of chicken because we love saucy adobo!
Adobo just keeps geeting more good when reheated!
Thanks for this great recipe guide!
Really enjoyed this recipe, it was easy, delicious and a great way to use up some of the pork I had in the freezer. I am looking forward to the leftovers today!