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1. What Is Pork Adobo With Potatoes
2. Ways To Cook
7. Best Served With
9. Superb Pork Adobo with Potatoes
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Most Filipinos know the process of making Pork Adobo because it is effortless to remember and follow. Just add vinegar, soy sauce, and pepper, then heat it, and that's it!.
Have you heard about Pork Adobo with Potatoes? If not, you better try it! It's different from the one we usually have!
What Is Pork Adobo With Potatoes
Adobo is usually a dish with a salty-sour and watery sauce, so having potatoes as an add-on is an attractive option. They balance the taste and add texture to the sauce, making the flavor stay longer on your palate.
Also, potatoes are already carbs and contain calories, and Filipinos love rice, but rice is also carbs and has more calories. One cup of rice is equivalent to 4 small boiled potatoes in terms of calorie count.
Whoever started this dish might have been on a diet or might have avoided rice when he invented this as it might make you eat fewer cups of rice. It gives you the carbs sensation you need when eating, and it makes you feel fuller faster.
If you want to eat Adobo with a twist that will surely satisfy your hunger, try making Pig's meat Adobo with potatoes. Tell your friends and family, especially those on a no rice diet, to try this dish. They will surely appreciate it!
Ways To Cook
This dish is easy to make, and the equipment you can use is a wide range as well. As your kitchen buddy, we will give you ideas about how to make dishes like this.
Slow Cooker Adobo
Dishes like this are better served when it is hot. Also, when the fat melts in the mouth and the meat shreds whenever the fork touches it. You can achieve this heavenly experience quickly by preparing it using a slow cooker.
All you have to do is combine all the ingredients in the cooker and then set the timer and let it do its magic. We can give you a friendly tip to select the equipment high for the first hour then low in the remaining hours. This is to ensure that the meat will be tender and juicy.
Crock Pot Adobo
A crockpot is a type of slow cooking equipment. Although the term is usually used interchangeably with a slow cooker, a crockpot is an upgraded version of the slow cooker. However, both have the same purpose in simmering- to tenderize the meat while cooking/
Isn't it amazing to have your Adobo falling off from its bones or just shreds itself at the touch of a fork? To achieve this level of tenderness, you may need the help of a crockpot. All you have to do is put in all the ingredients, then set the crockpot. You don't have to worry about getting your meat underdone because this equipment's heat comes from all angles inside.
Aside from that, you can also use instant pot in making dishes like this. Preparing dishes like this using an instant pot is just the same.
Of course, if you want to tenderize meat quickly, you will need a pressure cooker to do that. Just the same with other slow cooking equipment, all you have to do is put all the ingredients inside the pot, then close it and simmer in medium heat.
Just a friendly reminder, never force open a pressure cooker because it is hazardous. We want to make sure that you will have a pleasant experience in the kitchen. If you want to open your pressure cooker, here are some tips for doing so:
- Let it open on its own.
- Put it under a running cold tap to help it release its grip
- Remove the pressure valve and let it heat on high.
In opening the pressure cooker, always make sure that you use kitchen gloves to avoid any steam burns.
The flexibility of this dish is endless. You can transform it into a pie, spread, side dish, or main course. Whoever you may like, we guarantee that the following variations will appeal to your liking.
Pork Adobo with Pineapple
Dishes like this need the aid of something acidic to balance out the flavor. In the absence of vinegar, you can use pineapples and their juice as an alternative. Aside from that, pineapple juice is quite sweeter than vinegar. Also, the pineapple chunks will give you something refreshing to bite on aside from the meat.
To encourage you to make this variant, we will highlight the benefits of eating pineapple.
- Pineapple is rich in Vitamin C, manganese, Vitamin A, phosphorus, and more.
- It is also rich in antioxidants, which help prevent chronic diseases such as heart diseases, diabetes, and cancer.
- The enzymes present in pineapple helps aid digestion. Bromelain helps break down protein in food and aid digestion, especially for those with pancreatic insufficiency.
- Bromelain also helps reduce the chances of getting cancer from food.
- It also helps boost the immune system.
In that sense, encourage your kids to eat this kind of variant for a healthier body.
Pork Adobo Flakes
Now this one is a beautiful variant for you to try. This is perfect as a spread for bread and a garnish to fried rice. All you have to do is shred the meat and dry up the sauce. Don't be afraid to remove that sauce because of adobo sips in the flavor from its sauce. We can guarantee that it still has that rich, excellent flavor.
On the other hand, if you don't want to remove the sauce, you can just let it dry while simmering.
Pork Adobo Meatballs
To make this variant, replace the meat with ground meat shaped into meatballs. Fry the meatballs first, then set them aside. Simmer the sauce separately, then add up the meatballs to the sauce when serving.
Pork Adobo with String beans
To have a fresher and healthier approach to dishes like this, you can add string beans. It is fantastic to know that string beans compliments the taste. If you are wondering how to incorporate it into the dish, all you have to do is saute it together with garlic and onion. Once you see that it is slightly done, you can mix in the mean then start doing up the sauce.
In preparing, there will always be a slight hiccup along the way. Good thing you are browsing this article because we are going to help you overcome those struggles.
If your sauce becomes too salty, add a little bit of water and sugar. You can also add pineapple juice instead for a better flavor.
The sauce looks pale in color
If this happens, add a little bit of oyster sauce and soy sauce. Adjust the flavor with pineapple juice and sugar to balance out the flavor.
The sauce is too runny
This happens when you add too much water. Just add some potatoes and sugar to thicken out the sauce.
The sauce is to thick
You can add a little bit of pineapple juice, water, or stock to break down the sauce's thickness. Adjust the flavor of the sauce if necessary.
Did you know that in the Latin Region, Adobo is a type of seasoning? It dates back when the refrigerator is not yet invented. Back in the days, before they simmer, they marinaded their meat with soy sauce and vinegar first. They also add olives, spices, or wine to add up some flavors. Hence, that is where "Adobo" got its name. From the Spanish word "adobar," which means to marinade.
If, by chance, you wonder how this dish landed in the Philippines, this is because way back before, Pinoys are already using this marinade in their cuisine. When the Spaniards arrived, that is where they realized what they are doing is Adobo.
As your kitchen buddy, we want to make sure that you will prepare beautiful dishes. We want to give you some tips for a peaceful and safe kitchen experience.
- Make sure that you are working with fresh ingredients. This is because the quality of the elements affects the flavor of the overall dish. Also, it will ensure that there will be no bacteria build up happening in the ingredients.
- Always check the expiration date of the ingredients. This is like checking if your ingredients are still fresh. Make this a habit not with just making this menu but with every dish you will make. We assure you, checking the expiration date is an excellent kitchen habit. Others say that you can still intake food beyond their expiration date, but please do not follow this. It is better to be safe by following the expiration date.
- Always simmer low and slow. There will be no problem when simmering over low heat. This will help the ingredients excrete their natural flavor more.
- Cook the garlic well. Please do not burn the garlic, or else it will affect the overall flavor of the dish. The garlic improves the taste of the dish.
- Sometimes it is better to use soy sauce and oyster sauce for dishes like this because it will result in a thicker and creamier sauce.
Best Served With
Every dish is always fun to eat with a partner to highlight its flavor. Adobo is just the same. Here, we will list down some of the suitable dishes to pair up with recipes like this. Some say that it is going to be fun pairing with other recipes.
Pineapple Juice - After a hearty meal, you deserve something to drink to refresh your taste buds. Pineapple juice is a perfect finish for recipes like this. Others says that it is better to prepare pineapple juice yourself rather than buying a canned one.
Shanghai Fried Rice - Dishes like this deserve an excellent partner, and that is shanghai fried rice. This will guarantee a heavy meal, but all those calories are worth it.
Custard Cake - You deserve something sweet as a finish, and custard cake is perfect for that. This dish is a beautiful palate cleanser after a savory dish.
The world goes wild as they hear recipes like this. Hearsays is claimed as the national food of the Philippines, and it also reaches out globally. Others are amazed at how this dish bombs their taste buds. Check out this Filipino menu and make your version of recipes like this.
Visit Eat Like Pinoy for more delicious Filipino Recipe!
Superb Pork Adobo with Potatoes
This Filipino favorite is a sure win at every dinner table. We know that once you crave it, it will haunt you. So, to take you out of that misery, our recipe for the dish is easy to follow and amateur home cook-friendly. Cook and enjoy!
5 from 4 votes
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Course: Main Course
Keyword: Best Pork Adobo Recipe, Best Pork Adobo with Potatoes Recipe, How to cook the best Pork Adobo, Pork Recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- 2 lbs Pork belly cut into 2-inch cubes
- 3 pcs Potatoes regular size, cut into small squares
- 1 pc Onion peeled and sliced thinly, optional
- 1 head Garlic peeled and minced
- 2 pcs Bay leaves
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Oil
- 1 cup Vinegar
- ½ cup Soy sauce
- 2 cups Water
- Salt to taste
In a bowl, combine soy sauce, vinegar, garlic, and pepper. Mix well and marinate the pork belly for at least 1 hour.
After 1 hour, add the remaining ingredients into the bowl with marinated pork except for oil and potatoes.
Now heat the pan and pour the pork belly mixture into the pan, cover and bring to boil. Lower the heat when the mixture is boiling already.
Simmer for 40 minutes or until the pork is tender. Then add potatoes and simmer again for another 5-10 minutes. You can add more water if the pork belly is not yet tender after an hour.
Tip: Occasionally check potatoes to avoid overcooking.
Set aside the pork and potatoes, and medium fry first the potatoes in a separate pan and set aside. Next, cook the pork in the same pan.
Once the pork is cooked already, pour the sauce into the pan and add the medium fried potatoes and simmer for 2 minutes.
Serve while hot! Share and Enjoy!(Video) CHICKEN & PORK ADOBO | GINALINGAN MASYADO
Calories: 1257kcal | Carbohydrates: 7g | Protein: 25g | Fat: 124g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 2284mg | Potassium: 549mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
Adobo is a cooking method used in the Philippines. It involves braising protein in a liquid composed of vinegar, soy sauce, peppercorns, and garlic. This cooking method is a combination of Filipino and Chinese cultures.What is the method of cooking did you use to cook it Adobong baboy? ›
It is prepared by pieces of pork or chicken (in this recipe, though, I only used pork) or a mixture of both in vinegar, crushed garlic, black peppercorns, and soy sauce. The mixture is simply simmered until the meat is tender and pan-fried to get the desirable crisped edges.What makes adobo delicious? ›
Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity.What are different Filipino cooking techniques? ›
Basically, the four cooking methods that support the foundation of Filipino cookery are boiling (nilaga), grilling (ihaw), roasting and steaming (halabos). These cooking methods form the very basis of the modern-day demand of healthy cooking.What is the best way to cook pork? ›
Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND*. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).How do you cook pork so it's tender? ›
- Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
- Skip the Brine, but Season Liberally. ...
- Let the Pork Chops Rest. ...
- Sear Pork Chops Over Medium-High Heat. ...
- Baste the Pork Chops. ...
- Let the Pork Chops Rest, Again. ...
The rule of thumb for pork roasts is to cook them 25 minutes per pound of meat at 350 degrees F. Use a thermometer to read the roast's internal temperature. When the temperature reaches 140 degrees F, pull the roast out of the oven; it'll continue to cook due to the residual heat and reach 145 degrees F.Which of the following steps you must first do in cooking adobo? ›
- Marinate the chicken for better taste. You can use any part of the chicken to prepare chicken adobo, but my preferred part is the chicken thigh or leg, bone-in, and skin-on. ...
- Pan-fried the chicken and saute the aromatic. ...
- Braise the chicken.
- Step 1: Read & Plan. Read the recipe. ...
- Step 2: First Stage of Prep. Pull out the first ingredients you will need. ...
- Step 3: Start Cooking. Heat up the oil, start the water boiling, get that first stage of cooking going.
- Step 4: Prep Some More. ...
- Step 5: Cook Some More.
- (Step 6: Continue as Needed.)
Adobo is uniquely Filipino, despite the fact that the word is Spanish and refers to dishes with some surface similarities in Mexico and Spain. But when used to refer to Filipino cuisine, it denotes both a cooking method—basically, a very acidic braise—and the class of dishes produced by that method.
Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.What is the English name of adobo? ›
Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) 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.Why adobo is the best Viand in the Philippines? ›
Yet, adobo remains “national,” partly because its main elements are simple and accessible across regions – vinegar, meat, soy sauce, garlic, and peppercorns – but also versatile enough to be tweaked according to your liking.How can I improve my adobo? ›
For many Filipinos, pork is a popular protein choice when it comes to adobo. Adding pineapples to the dish helps provide acid that cuts through the fat and the richness of the meat. Infusing coconut milk and oyster sauce in the broth will make this take on the classic version a new hit for your loved ones.What are the 2 main sauces used in adobo cooking? ›
There are two different kinds of Adobo Sauce; one is Mexican and the other is Filipino. Both versions have a common base of something acidic such as vinegar, garlic and peppercorns. Mexicans go on to add chiles (often ancho chiles) and herbs; the Filipino version goes on to add soy sauce.What is the most popular adobo seasoning? ›
What's the best adobo to buy? The most popular brands are Badia, Goya, and McCormick. These dry adobos, which usually come labeled as adobo completo or complete seasoning, are mostly a blend of salt, black pepper, garlic powder, onion powder, cumin, oregano, and other dry herbs and spices.What is considered as the best Filipino dish? ›
Adobo. The most popular Filipino food and referred to as the unofficial national dish of the Philippines, Adobo is commonly chicken (though pork is a 2nd favourite option) simmered in vinegar, garlic, black peppercorns, soy sauce, and bay leaves.What is the most famous Filipino food in the world? ›
Adobo is often called the national dish of the Philippines and it's certainly the most famous Filipino dish. The flavor is created using vinegar, soy sauce, garlic, bay leaves, and black pepper.What are three methods of cooking pork? ›
- Grilling - for both small pork cuts cooked over direct heat and large pork cuts cooked with indirect heat.
- Broiling - for small cuts such as chops, kabobs and pork patties.
- Sautéing/Stir-Frying - for small pork cuts such as chops, cutlets and strips.
Pork can be cooked in as little as 30 minutes and still have delicious flavor! Other recipes may take 30 minutes to prep and 6 hours to cook, but it is still simple to prepare. (Low and slow cooking is the only way to transform tough pork shoulder into succulent pulled pork.)
There are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata. Both these crispy pork dishes needed to be boiled first and then deep fried to attain that nice texture.How many minutes to boil pork to make it tender? ›
You should start the process by rinsing the loin under cold water and popping it in a big pot. Add water to cover it by around 6”. Then bring your pot to the boil and cook it for 30 minutes at a constant boil for the best results.How do I prepare pork for cooking? ›
- Dry meat with a paper towel. ...
- Rub the roast with 1 tablespoon of oil and a sprinkling of salt to taste. ...
- Place the roast on a wire rack inside a baking tray and cook at 240°C until the rind crackles, up to 50 minutes.
Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming.How long should you cook pork on the stove? ›
When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.How do you not overcook pork? ›
Sear for 3-4 minutes on each side, until the pork has reached the internal temperature required by your recipe. If you cook on a hot enough pan and pay close attention to the temp, your pork chops shouldn't be overcooked.What are the 5 steps in cooking? ›
The aim is to make the 5 steps of cooking – preserving, preparing, cooking, dishing up and washing up – straightforward and consequential.What is the first thing you should do prior to cooking? ›
The most important step to remember before preparing food is to wash and dry your hands thoroughly. Try to use tongs and other utensils when preparing food that will not be cooked before it is eaten, such as salads and sandwiches.Why do you not stir vinegar in adobo? ›
One of the oldest adobo adages is not to stir the sauce until the vinegar burns off most of its “acid”.Which process is best for cooking? ›
Moist-heat cooking methods, such as boiling and steaming, are the healthiest ways to prepare meats and produce because they're done at lower temperatures.
At its most basic, mise en place means to set out all of your ingredients before you start to cook. Measure out what you will need, chop the vegetables that will need to be chopped, and have everything ready on the counter or in small bowls on a tray.What are the 4 elements of good cooking? ›
Chef Calls 'Salt, Fat, Acid, Heat' The 4 Elements Of Good Cooking Chef Samin Nosrat talks with NPR's Rachel Martin about what she calls the four essentials of good cooking. Nosrat's new cookbook is called Salt, Fat, Acid, Heat.Why is garlic important in adobo? ›
Garlic plays a huge role in how to cook adobo in the best way possible. This seasoning's nutty and sometimes even spicy flavor works wonders on many dishes around the world; chicken adobo is no different. While just one clove is enough to add flavor to any dish, add as many as you like to your chicken adobo!How do you thicken adobo sauce? ›
Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 ½ teaspoon cornstarch with 1 ½ teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)What is the national dish of the Philippines? ›
The national dish of the Philippines is adobo. Its name comes from the Spanish word “adobar,” meaning “marinade,” “sauce” or “seasoning.” And while some of adobo's origins are hard to trace, other things are known.What happens when you put too much vinegar in adobo? ›
If you find that your adobo tastes too vinegary and still needs to cook, add one teaspoon of brown sugar to adjust and then taste again. Repeat if necessary. It's difficult to fix an oversalted stew, so start off by underseasoning and know that your liquid will reduce.Can I use calamansi instead of vinegar in adobo? ›
Adobo is traditionally done by balancing quantities of vinegar and soy sauce to make a stew. The calamansi made the adobo taste fresher compared to one made with vinegar.When you should add vinegar in adobo? ›
When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side. Add vinegar. Stir and cook for 10 minutes.What is the method of cooking adobo? ›
Adobo is prepared using pantry basics, like white vinegar, soy sauce, garlic, peppercorns, and bay leaves, to create a marinade. The meat is marinated in this mixture overnight, then simmered in the same marinade on the stove top until the meat is cooked through.Which country invented adobo? ›
History. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate.
Thanks to its high acid content, at room temperature, adobo can last two to three days. Refrigerate it and you get indefinite shelf life.Why is adobo better the next day? ›
It is recommended to eat cooked pork within three to four days if kept refrigerated. Since vinegar and salt (from soy sauce) help preserve the meat, it may take longer than that before it goes bad. In fact, adobo is one of those dishes that's better the next day.What is Filipino adobo sauce made of? ›
In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns—the ratio of which is dictated by both your family's palate and your own.Where does adobo originated in the Philippines? ›
This more decadent spin on the classic stew originated in Batangas, where achuete (annatto) water is sometimes substituted for the soy sauce.
Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.Where did adobo originally came from? ›
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish first explored the Philippines in the late 16th century, they encountered a cooking process that involved stewing with vinegar.What do you call adobo in English? ›
British English: marinade /ˌmærɪˈneɪd/ NOUN. A marinade is a sauce of oil, vinegar, and spices, which you soak meat or fish in before cooking it, in order to flavour it. I added a marinade to the fish to give it flavour. American English: marinade /mærɪˈneɪd/Why adobo is the best Filipino dish? ›
Due to versatility, variety of options, and a relatively easy cooking method, adobo remains one of the most popular and iconic Filipino dishes. But no matter how it's made and how each dish is different from other versions, adobo will always have that signature taste that makes it a true Filipino classic.Is adobo Filipino or Spanish? ›
Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning" / English: /əˈdoʊboʊ/ Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, ...What is the most difficult Filipino dish to cook? ›
- Etag/Itag or Innasin. ...
- Dinuguan (Pig blood stew) ...
- Pinikpikan. ...
- Papaitan. ...
- Soup #5. ...
- Buro. ...
- Tamilok. This dish isn't for the faint of heart. ...
- Balut. Probably the most horrifying and challenging food the Philippines is known for, the fertilized duck egg is boiled and sold in the streets.
One province may use a different set of spices compared to the other one, which makes Philippine cuisine diverse and unique. But, the nine common Filipino spices necessary for cooking their native dishes are bay leaf, garlic, tamarind, ginger, star anise, black pepper, annatto, chili pepper, and lemongrass.What kind of vinegar do Filipinos use? ›
Cane vinegar is the most common vinegar in the Philippines because a small amount of sugarcane yields a relatively high amount of juice. It's also the most widely available Filipino vinegar overseas—it's what you're most likely to see in the U.S. (Datu Puti is a widespread brand).Is adobo only Filipino? ›
After all, adobo is a proud Filipino original that was created before colonial times, despite its very Spanish name. Adobo is a vessel of varying interpretations just like any other dish such as carbonara, jollof rice, or ramen. Ask any Filipino and they probably have a secret personalised adobo recipe up their sleeve.What are the different types of adobo? ›
- Chicken Adobo. Chicken Adobo is a delicious adobo dish. ...
- Pork Adobo Paksiw. ...
- Adobo Steak. ...
- Adobong Dilaw (Yellow Adobo) ...
- Crispy Shrimp Adobo. ...
- Adobong Hipon sa Gata (Shrimp Adobo in Coconut Milk) ...
- Adobo Pork Chops. ...
- Fish Adobo.