How To Make Pork Adobo
If you’re looking for a simple but spectacular dish for your next dinner party, then learn how to make pork adobo. According to the “Asian Journal,” Adobo is the national dish of the Philippines, and like fried chicken in the South or tomato sauce in Italy, nearly every local has an “authentic” family recipe. However, at its most basic, adobo is a tangy combination of garlic, soy sauce and vinegar in which meat, usually chicken or pork, is stewed. The meat is taken out of the sauce and fried to a crisp, and the cooking liquid is reduced to make a rich sauce. Sour, salty, and deliciously garlicky, this recipe is sure to satisfy – and you’ll find yourself making pork adobo again and again.
To make pork adobo, you will need:
- 6 pounds country-style pork ribs
- 3 cups rice vinegar
- 1 ½ cups soy sauce
- 3 heads of garlic, separated into unpeeled cloves
- 1 bay leaf
- Freshly ground pepper
- Vegetable oil, for frying
- A large cast-iron casserole pan
- A sauce pan
- A large skillet
- A slotted spoon
- Paper towels
- Before you begin making pork adobo, prepare your pork ribs. Cut the ribs into individual pieces by slicing them crosswise above the bones.
- Make your adobo liquid and stew the pork ribs. Place the pork ribs in a large enameled cast-iron casserole pan. Add the rice vinegar, soy sauce, garlic, and bay leaf, and sprinkle with salt and freshly ground pepper. Heat the pan over medium until the liquid simmers. Reduce the heat to low and leave it for 30 minutes, skimming the liquid occasionally, until the ribs are cooked through.
- Remove the ribs from the pot using a slotted spoon, and transfer them to a plate. Continue simmering the cooking liquid in the casserole with the garlic and the bay leaf for 30 more minutes, or until the garlic is tender. Let the liquid cool, then remove the garlic cloves and peel them. Put the cloves on the plate with the ribs. Remove the bay leaf and discard it.
- Make your pork adobo sauce. Start by skimming the fat off the top of the liquid and discard it. Transfer the liquid to a saucepan and bring it to a boil over high heat. Boil the liquid for about fifteen minutes, or until it’s been reduced to about 1 cup.
- Fry your ribs. Place the large skillet on the stove and heat 1 tablespoon of oil. Add ribs to the pan until it is full but not crowded, and fry them over medium heat until they turn deep browned, which should take about four minutes. Drain the ribs on paper towels while you repeat the process, adding oil if needed, until all the ribs have been fried.
- Add the garlic cloves to the skillet. Fry the cloves, stirring constantly, until they are brown and crisp, which should take about five minutes.
- To serve your homemade pork adobo, arrange the ribs and garlic on a platter. Pour the adobo sauce into a gravy boat or serve it in a bowl with a ladle. When you make pork adobo, you can serve it over rice, as is traditional, or you can get creative and serve it with noodles, mashed potatoes, bread, or even rolled up in a tortilla. Dig in – and enjoy!