Spicy Pork Adobo is a twist on the regular pork adobo recipe. This version has a much bolder flavor and a little kick courtesy of the dry red chilies.
Preparing this adobo variation is similar to making any other pork adobo dishes. The difference would probably be more on the ingredients rather than the procedure. I also added a generous amount of oyster sauce so that the dish will taste a bit stronger. The dry red chilies are the ones who make the dish spicy.
I liked the taste of this dish. Although it obviously tastes like pork adobo, this dish is sort of portraying a new character which makes it unique among the other adobo dishes that I’ve tried. Pork but is best for this recipe because it has a marble of fat in every slice and is easier to tenderize.
Try this Spicy Pork Adobo Recipe. Let me know what you think.
- 1 lb. pork butt, diced
- ¼ cup light soy sauce
- 3 tablespoons oyster sauce
- 1½ teaspoons whole peppercorn
- 3 pieces dried bay leaves
- 3 tablespoons white vinegar
- 2 teaspoons granulated white sugar
- 6 pieces dry red chili
- 5 cloves garlic, crushed
- 1 cup water
- 3 tablespoons cooking oil
- Salt to taste
- Heat the oil in a pan.
- Brown the garlic.
- Add-in the pork and then cook for 3 to 5 minutes or until light brown.
- Pour-in soy sauce, oyster sauce, and water. Stir and then let boil.
- Add the dry red chili, whole peppercorn, and bay leaves. Cover and the simmer for 40 to 45 minutes
- Pour-in vinegar and allow to re-boil
- Add sugar and salt. Stir and then cook for 3 minutes.
- Transfer to a serving plate.
- Serve. Share and enjoy!