The Hirshon Filipino Pork Adobo – Adobong Baboy

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The Philippines is a nation made up of more than 7,000 islands with a population of 100 million people, making it the seventh-most populated country in Asia and the 12th most populated country in the world!

The Philippines became part of the Spanish Empire in the late 16th century for more than 300 years before the islands were ceded by Spain to the United States as a result of America’s victory in the Spanish–American War. It became independent from the U.S. after World War II in 1946 after being occupied by the Japanese.

As a result of these many influences, Filipino cuisine incorporates many ingredients and culinary techniques from all of these countries as well as its own indigenous food.

Perhaps the most famous Filipino national dish is “Adobo”, a stewed meat dish that uses huge amounts of garlic as well as vinegar for both flavoring and as a spoilage preventative due to the high heat experienced in the islands.

My favorite version of Adobo uses pork, and my version combines pork belly for its meltingly tender meat and fat as well as pork shoulder for a more robust “chew.

I also use an atypical ingredient in my recipe – balsamic vinegar. I find the combination of palm vinegar and balsamic gives both an amazing flavor and color to the stewed final dish. Feel free to use all palm (or cider) vinegar for full authenticity.

Citizens, there can be no doubt whatsoever in your mind, heart or soul that TFD will ALWAYS keep your feet firmly planted on the path of true flavor revolution!

Battle on – The Generalissimo

The Hirshon Filipino Pork Adobo

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1 3/4 lb. fatty pork belly without skin, cut into 2” pieces
• 1 3/4 lb. pork shoulder, cut into 2” pieces (if you want an extra-rich version, use pork belly instead)
• 1/2 cup palm vinegar (preferred) or apple cider vinegar
• 1/4 cup balsamic vinegar (please use real Italian balsamic for this) - note that this ingredient is NOT traditional but I find it adds great color and flavor to the dish. To stay traditional, use palm or apple cider vinegar
• 4 tbsp. soy sauce
• 3 tsp. crushed whole black peppercorns
• 15 cloves garlic, peeled and crushed
• 4 large bay leaves
• 3 tbsp. lard (greatly preferred) or vegetable oil
• chicken stock
• 8 cups cooked white rice
• Shredded scallion for garnish
• Patis (Philippine fish sauce; optional), for serving

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Instructions

1. Place the pork, vinegars, soy sauce, peppercorns, garlic, and bay leaves in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
2. 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 1½ hours.
3. Pour the pork into a colander set over a medium bowl; discard the bay leaves, and set pork and garlic aside. Return broth to pot, and cook over medium heat until reduced to 1½ cups, about 25 minutes. Transfer broth to a bowl and set aside.
4. 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.
5. Divide rice between 4 bowls; serve adobo with rice. Season with fish sauce, if you’d like.

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• Category: Recipes