The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.
Ingredients
- Filipino Pork Adobo
- 10 each garlic cloves
- 1 cup cane vinegar, such as datu Puti®
- 1 cup filipino soy sauce or soy sauce
- 1 tablespoon Black Pepper, Whole
- 1 tablespoon palm sugar or light brown sugar
- 4 Bay Leaves
- 4 pounds boneless pork shoulder, cut into 2-inch (5-cm) chunks
- 1 cup water
- 2 tablespoons scallions, to garnish, chopped
- Chile Vinegar
- 5 each garlic cloves, crosswise, sliced
- 3 to 5 bird chiles, cut in small rings
- 1-inch piece fresh ginger, and, peeled, minced
- 1 1/2 teaspoons Black Pepper, Whole
- 1 1/2 cups cane vinegar, such as datu Puti®
- 2 tablespoons Premium Fish Sauce
- Mandarin Pancakes
- 1 1/2 cups flour
- 1/4 teaspoon Sea Salt, Mediterranean Fine Grind
- 2/3 cup boiling water
- 1 teaspoon vegetable oil
Nutrition Information
(per serving)
The humble Adobo, in its Filipino preparation, calls for a whopping 1 cup of vinegar. Along with aromatics like black peppercorns and bay leaves, this technique ensures a deep and comforting, yet overall fresh eating experience. Here, succulent pork is served with Mandarin pancakes, cucumbers, and scallions, reminiscent of the beloved dish, Peking Duck.
Key products
Instructions
Filipino Pork Adobo
- In a resealable plastic bag, combine garlic, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves. Add pork, turning to coat well. Refrigerate at least 4 hours or overnight.
- Transfer pork and marinade to saucepot. Add water. Bring to boil. Reduce heat to medium. Cover and cook 1 hour. Remove cover, stir. Simmer about 25 minutes longer, until meat is very tender and liquid is reduced to a glaze-like consistency. Hold hot for service.
Chile Vinegar
- In a bowl or jar, mix all ingredients until well blended. Cover and refrigerate 4 hours or until service.
Mandarin Pancakes
- In a heat-proof bowl, combine flour and salt. Add boiling water to flour mixture. Mix until dough comes together to form a ball. Once cool enough to handle, knead dough on lightly floured surface until smooth about 8 minutes. (Sprinkle with additional flour if dough is too sticky.) Wrap with plastic wrap and rest at room temperature about 1 hour.
- Roll dough into 12-inch log. Cut log into 12 equal portions. Flatten each piece into a disc and roll into a circle about 4 inches wide x 1/8-inch thick. Brush top of each circle with oil. Stack 2 circles together, oiled-side up, to make 6 double-layer circles. Roll and stretch stacked dough circles on very lightly floured surface to form 6-inch pancakes.
- In skillet over medium heat, cook doubled pancakes until blistered and browned on both sides, about 30 seconds to 1 minute per side. Remove from skillet and cool slightly. Peel layers apart to make 2 pancakes. Keep warm. Repeat with remaining pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)
Service
- Spoon Adobo Pork into serving bowl and garnish with scallions. Serve Mandarin Pancakes and hot cooked rice on the side. Serve vinegar and pickled chile mixture for dipping.
