Adobo
Although the name of this dish is Spanish, the method of braising meats in vinegar is indigenous in the Philippines. When the Spanish colonized the islands in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with vinegar, which they gave the name "adobo", which is the Spanish word for a marinade. Marinated meat dishes of this type eventually came to be known by the name Adobo. This is the most emblematic of all Philippine dishes.
Ingredients
- 2.5 lb pork shoulder boneless , cut into 2″ pieces
- .5 cup palm vinegar
- 3 tbsp soy sauce
- 1 tsp black peppercorns whole , crushed
- 12 cloves garlic peeled and crushed
- 1 bay leaf
- 2 tbsp canola oil or lard
- 4 cups long grain rice cooked
- 1 fish sauce optional
Instructions
- Place the pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
- Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 1 1⁄2 hours.
- Pour the pork into a colander set over a medium bowl; discard the bay leaf, and set pork and garlic aside. Return broth to pot, and cook over medium heat until reduced to 1 1⁄2 cups, about 25 minutes. Transfer broth to a bowl and set aside.
- Melt the lard in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning, until browned all over, about 10 minutes. Add the garlic, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir broth back into pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
- Divide rice between 4 bowls and serve adobo with rice. Season with fish sauce.
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