Pinakamasarap na Pork Adobo
Being familiar with a well-loved and popular dish often leads us to turn to the same classic recipe all of the time. After all, why fix what isn’t broken? But I say you shouldn’t turn away from a recipe upgrade to give yourself a pleasant culinary surprise every once in a while. This is why…
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Being familiar with a well-loved and popular dish often leads us to turn to the same classic recipe all of the time. After all, why fix what isn’t broken? But I say you shouldn’t turn away from a recipe upgrade to give yourself a pleasant culinary surprise every once in a while. This is why I think you should give this Pinakamasarap na Pork Adobo recipe a try.
A plus for this dish is that it surely does not take away any of the clearly essential parts of your adobo recipe. It is enriched with savory, earthy flavors with that satisfying blend of seasonings. But we also take into account the little details and flourishes in taste that could further improve your meal.
For one, we meld that white vinegar with some lemon lime soda for a perfectly subtle sweet and sour contrast. Moreover, using pork shoulder as the meat component can provide a more succulent, rich adobo. And as much as we love that tender meat mixed with flavorful stew, who could ever say no to an added level of crispiness? I also integrated garlic chips into the mix to give the dish some depth and excitement. These small elements can truly make the difference in your dish!
Now what are you waiting for? Come and cook some enhanced Pork Adobo with me!
How to make Pinakamasarap na Pork Adobo:
Cooking up some garlic chips:
We will start by making our garlic chips. Go ahead and take 2 heads of garlic, and then slice them up thinly. Now heat up ¼ cooking oil in a pan, and after that, place these slices inside. Cook this up nicely with the heat set on low. Keep stirring this every once in a while, and stop once the garlic has become as crisp and golden brown as needed.
Afterwards, set the oil apart from the garlic, and put them aside for now. This will be really helpful for your recipes that could use some garlic-infused oil. But continuing with our Pork Adobo, pour 3 tablespoons of that oil back into the same pan. Then add 1 onion you’ve sliced into the mix, and sauté this until it is caramelized.
Integrating the pork shoulder:
And another exciting step for us— we will cook our 2 lbs. of cubed pork shoulder! Put this in the pan, and keep cooking until the outer area becomes medium brown. Now we will integrate some more flavor with ½ cup of soy sauce, ½ cup of white vinegar, 2 tablespoons of oyster sauce, 7 ½ ounces of lemon lime soda, and some water. Wait for this to boil.
Once the mixture has begun boiling, you can add your 2 teaspoons of crushed peppercorn, 4 bay leaves, and just half of the garlic chips you made awhile ago. Then cover your pan, and keep this cooking for 1 hour using low heat. But you can also shorten or further lengthen the time depending on how tender you would like your pork shoulder to be.
Then take the cover away, and continue the cooking process. We will just let the sauce evaporate entirely, and then we’re all good to go! Just place the delicious Pork Adobo onto a serving plate. This is best with some freshly made rice, and so you should definitely serve this with that perfect side dish. And just garnish the adobo with chopped parsley, as well as the garlic chips you have left.
How did you like this Pinakamasarap na Pork Adobo? Has it turned up your cravings for similar recipes? Well, you’re in luck because I’ve got a couple more that you’re sure to enjoy!
Related Adobo recipes:
Basic Pork Adobo
Granted, our main recipe may be a little difficult for beginners. And so if you want something a bit simpler, but still maintains the best and brilliant flavors of Adobo, you should give this Basic Pork Adobo a shot. For this, we have delicious beef broth and coconut vinegar for that enticing taste. And this would take just roughly an hour to make!
Filipino Chicken Adobo
And for a famous rendition of the local classic, you can also try Filipino Chicken Adobo. Substituting the pork with some white meat can make the taste less overwhelming, but still gorgeously tender and filled with that unique savory, semi-sour taste. This is because of the essential marinating step. We get to enjoy a great, soft texture with all the umami flavors we would want in our dish.
Adobo Fried Rice
This dish is perfect for when you have too much adobo left behind from your cooking process. After all, why waste any food when you can make more delicious, perfectly filling dishes out of it? Adobo Fried Rice boasts of a tasty, garlicky flavor that really turns your classic side dish into a rich, yummy creation! And it makes for a great way to learn cooking basics, as it will take less than a half hour to cook, and requires few ingredients.
Let me know if you have any questions about Pinakamasarap na Pork Adobo. I’d love to answer your queries, as well as hear your thoughts!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Most Delicious Pork Adobo Recipe
Ingredients
- 2 lbs. pork shoulder cubed
- 4 bay leaves
- ½ cup soy sauce
- ½ cup white vinegar
- 7 ½ ounces lemon lime soda
- 2 tablespoons oyster sauce
- 2 teaspoons peppercorn crushed
- 2 heads garlic
- 1 onion
- ¼ cup cooking oil
Instructions
- Slice the garlic into thin pieces. Set aside.
- Start making the garlic chips by heating the cooking oil in pan. Add all the garlic. Continue cooking using low heat while stirring occasionally until the garlic turns golden brown and crispy.
- Separate the oil from the garlic. Set aside. Note: the oil is now garlic infused and can be used to cook other dishes in the future.
- Pour 3 tablespoons of garlic-infused oil on the same pan. Sauté the onion until it starts to caramelize.
- Add pork. Cook until the outer part turns medium brown in color.
- Add soy sauce, white vinegar, oyster sauce, lemon lime soda, and water. Let boil.
- Add cracked peppercorn, bay leaves, and half of the garlic chips. Cover the pan and continue cooking in low heat for 1 hour or until the pork gets tender.
- Remove the cover of the pan. Continue cooking until the sauce completely evaporates.
- Transfer to a serving plate. Serve with warm rice.
- Garnish with chopped parsley and remaining garlic chips
- Share and enjoy!
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