Pork Adobo is a popular Filipino Pork Recipe. The method of cooking this dish – called “inadobo” – can be considered as a signature Filipino cooking approach. This particular recipe is different from the original basic recipe because of an additional ingredient – potatoes.
During my childhood until the time that I reached adolescence, I never had pork adobo with something extra in it; I wanted it as basic as it can be – but extra garlic is always fine though. As I grew older and started to get curious about different Filipino Regional Dishes, I slowly accepted the idea that certain dishes can be cooked more than one way using different kinds of ingredients.
Pork Adobo with Potato might not be a regional dish. This can be the result of someone’s idea to stretch a family’s grocery budget by adding fillers such as potatoes. It can also be the product of a successful cooking experiment. The reason why this dish existed is not significant; what’s important is that it is here to stay.
I think that Pork Adobo with Potatoes is a successful dish because it has a well balanced flavor. The potatoes absorb the excess vinegar and salt making it as tasty as the meat. I usually eat this with a little rice to control my carbohydrate intake, since potatoes are also rich in carbs.
Try this Pork Adobo with Potato Recipe and let me know what you think.
- Serves: 4
- Serving size: 4
- 2 lbs pork, sliced into cubes
- 2 medium potatoes, cubed
- ¼ cup white vinegar
- ½ cup soy sauce
- 5 cloves crushed garlic
- 3 pieces dried bay leaves
- 1 tbsp whole pepper corn
- 1 cup water
- 2 tablespoons cooking oil
- Salt to taste
- Heat oil in a pan
- Sauté the garlic for 30 seconds
- Add the pork and whole peppercorn. Cook for 3 to 4 minutes.
- Pour-in soy sauce and water.
- Add the bay leaves and let boil. Simmer (covered) for about 40 to 60 minutes. Note: Add water if needed
- Put-in the vinegar and allow re-boiling.
- Add the potatoes. Simmer for 10 to 12 minutes.
- Add salt
- Serve hot. Share and enjoy!