Jeffie's Adobo Recipe

Ingredients

750 grams to 1 Kilo of pork cubes
A good 2x3 inches cut will do
1 large white onion or 2 medium-sized red onions
6 cloves of garlic, chopped
Butter / oil
¾ cup of soy sauce
½ cup of white vinegar
2 medium-sized bay leaves or laurel leaves

Other Optional Ingredients:

Maggi Magic Sarap
Rosemary
Sili Labuyo
400 grams of baby potatos
1 – 2 tablespoons of white sugar

Steps

Ø Boil the meat in medium to slow fire for about 45 minutes.
Ø Immediately add dash (or two) of black pepper, magi magic sarap, rosemary
Ø Stir constantly.
Ø Check if the meat is close to tender.
Ø Retrieve the meat from the pan and set aside the broth.

Ø Sautee the garlic and onion in butter and oil.
Ø Add the meat and give it a good and consistent stir for about 5 minutes.
Ø Add the soy sauce and vinegar.
Ø Add the broth – just enough to soak all the meat.
Ø Cover the pan and bring to a boil.
Ø After the first boil, stirring constantly (i.e. every 3 – 5 minutes) is recommended. This goes on for the next 30 – 45 minutes.
Ø Halfway through, add the baby potatos. Constant stirring is still recommended.
Ø Add more pepper or chili if desired. Sugar (optional).
Ø The liquid/sauce in the pan should be about less than half at this point. The meat should be super tender (almost about to break easily once poked by a fork).
Ø The adobo should be finished at this point but:
o If you want it a bit dry, let it stay for about 10 more minutes until the desired amount of adobo sauce if left in the pan. Note though that the oil may be all over at this point especially if the meat used has pork fat/skin. (this is yummy too especially if used as rice topping!)
o If you want more sauce, you may add about half a cup of the broth.

Suggested side dish: hard-boiled egg with tomatos

Adobo is best served NOT right after its cooked. If you want to enjoy adobo for dinner, cook it during lunch time. Let it set in cold-to-room temperature. Microwave re-heat should be okay.