Since we’ve been going overboard with our creative food projects, we thought that we’d use Sundays to give all of us a breather and mellow down a bit.
To start things off, we’ll have the Philippines’ record-holder for most overused home-cooked meal, Pork Adobo.
Like picking your online casino gambling nose, there’s an infinite number of ways to cook and prepare adobo. In our version, what’s special is the pre-cooking caramelization process that brings out that sweet, smoky flavor. We also take the time to simmer everything an extra few minutes until it reaches a beautiful, rich and syrup-like consistency.
Ultra Rich Caramelized Filipino Pork Adobo
Yield: 4-6 servings
- 1 kg Pork cubes
- 1/2 cup Soy sauce
- 1/2 cup Vinegar
- 1/2 cup whole garlic cloves
- 2 pcs bay leaf
- 1/2 tbsp whole peppercorn
- 2 tbsp oil
- 1/4 cup brown sugar
- 1 liter water
- Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes.
- Drain and set aside.
- Heat oil in pan on high flame.
- Saute pork and add the brown sugar.
- Brown pork, or wait until sugar caramelizes.
- Add in remaining marinade and water. Boil for 5 minutes.
- Lower the heat and simmer until tender (about 40-60 minutes).
- Sauce should have a syrup-like consistency.