Basic Pork Adobo

One of the popular Filipino dishes is the “adobo”. It is a preparation applied to pork, poultry or fish cooked in vinegar and fat.

The meat is cooked slowly on very low flame until it becomes tender and brown in the fat when the vinegar and water has been absorbed in the meat and evaporated. The presence of garlic gives a desirable flavor to the “adobo”.

• 3 lb. pork, cut into serving pieces
• 1 tsp. peppercorns
• 1 tbsp. salt
• 4 tbsp. shoyu (optional)
• 1 bay leaf (optional)
• 4 cloves garlic, mashed
• 1 cup vinegar or enough to cover meat
• ½ medium onion, chopped
• water, if meat is tough

Directions:

1. Combine ingredients in a heavy saucepan.
2. Simmer until meat is tender. If meat is still tough and there is no more stock, add ½ cup hot water and continue simmering.
3. When meat is tender, the meat is browned slightly in its own fat.
4. Serve hot, with hot rice. Serve six or more.