Ingredients
1 1/2 lbs pork, cut into 1-inch cubes
1/3 cup vinegar
2 tablespoons soy sauce
1 teaspoon salt
3 garlic cloves
1 small bay leaf
1/4 teaspoon pepper
1/2 cup water
2 tablespoons cooking oil
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes. Simmer covered for one hour until meat is tender. Drain and reserve sauce. Heal oil in skillet. Brown meat on all sides. Transfer to serving dish. Pour off remaining oil in skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan. Remove bay leaf. Pour sauce over meat and serve.