Pork Adobo

Banbeave

Filipinos often combine pork with chicken. Experiment with half pork and half boned chicken.

2 pounds pork, cut into 1-inch cubes
2 cloves garlic, minced
2 tablespoons vegetable oil
1/4 cup apple cider vinegar
1 bay leaf
1 whole peppercorn, crushed
1/2 teaspoon salt, or to taste
1 tablespoon soy sauce, or to taste
1 tablespoon raw or brown sugar
8 cups cooked white rice


Sauté the pork and garlic in the vegetable oil for 5 to 6 minutes, or until browned. Add the vinegar, bay leaf, peppercorn, salt, soy sauce, sugar, and 1 1/2 cups water. Bring to a boil, and then simmer for 45 to 50 minutes, or until the pork is tender. Serve over hot, fluffy rice. Yields 8 servings.

Pork Adobo
Onion Garlic Pork Adobo

2 pounds lean pork, cut in 2-inch pieces
1/3 medium onion, chopped
4 cloves garlic, mashed
1/2 teaspoon peppercorns
1 bay leaf, optional
1/2 cup vinegar, or enough to cover meat
2 tablespoons soy sauce, or to taste
1 teaspoon salt, or to taste
4 to 6 cups cooked white rice

Combine all the ingredients in a heavy saucepan. Bring to a boil, then reduce the heat, and simmer with the cover slightly ajar until the pork is tender and all liquid evaporates. Be sure the pork is thoroughly cooked. If the meat is still tough or pink, add 1/2 cup hot water and continue simmering. When meat is tender, stir-fry the meat slightly in its own juices until light brown in color. Serve hot, with steamed rice. Yields 4 to 6 servings.

Picture courtesy of Wikimedia Commons.

Garlic Sesame Sauce

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.