Adobo or Adobar is the immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although superficially similar, this developed independently of Spanish influence.
INGREDIENTS:
- 2 tablespoons garlic minced or crushed
- 2 lbs. pork belly
- 5 pieces dried bay leaves
- 4 tablespoons vinegar
- 1/2 cup soy sauce
- 1 tablespoon peppercorn
- 2 cups water
- salt to taste
INSTRUCTIONS:
- Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
- Heat the pot and put-in the marinated pork belly then cook for a few minutes.
- Pour remaining marinade including garlic.
- Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
- Put-in the vinegar and simmer for 12 to 15 minutes.
- Add salt to taste
- Serve, share and enjoy!
December 10, 2020
Tags :
FOOD
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