<\/figure><\/div>\n\n\n\nHow to Make Pork Adobo with Pork Shoulder?<\/h2>\n\n\n\n I do suggest using pork belly to make Filipino pork adobo – it is far more authentic. This is a fatty cut and results in a nice and juicy pork dish.<\/p>\n\n\n\n
If you can’t find pork belly or are worried about the saturated fat, then the shoulder cut will do.<\/p>\n\n\n\n
The thing is that the shoulder cut is tougher. Due to this, I would suggest cooking adobo made from the shoulder in a Dutch oven.<\/p>\n\n\n\n
You may also want to use about another tablespoon of oil in the recipe. As mentioned, pork belly is fattier and a little bit of extra oil will add flavor.<\/p>\n\n\n\n
Do You Need to Marinate the Pork?<\/h2>\n\n\n\n Technically, no you don’t need to marinate the meat before cooking it. Still, if you want to make traditional Filipino pork adobo, I suggest that you do it.<\/p>\n\n\n\n
Also, the meat doesn’t have to be marinated for too long – 30 minutes will do.<\/p>\n\n\n\n
Tweaking the Sauce<\/h2>\n\n\n\n The sauce that I have provided for this pork adobo recipe is a more traditional take on the adobo recipes. This may not be suitable for some palates – you find that there is too much soy sauce or vinegar.<\/p>\n\n\n\n
If you are sensitive to salt, then I would suggest using low sodium soy sauce. Only use the light sauce as dark soy sauce doesn’t do much beyond adding color.<\/p>\n\n\n\n
Add 1\/3 cup of soy sauce combined with 1\/4 cup of vinegar. Add in the sugar and water. Taste and see if this is just right or if it could use more of a kick.<\/p>\n\n\n\n
If you want more flavor, then add in the rest of the soy sauce and vinegar as stated in the recipe.<\/p>\n\n\n\n
You can skip the brown sugar if you don’t want any sweetness.<\/p>\n\n\n\n
A Note About the Seasoning<\/h2>\n\n\n\n As you are aware, you can’t actually eat bay leaves which is why most people remove it from the pot once the dish has finished cooking.<\/p>\n\n\n\n
Others may not appreciate whole peppercorns in their food either.<\/p>\n\n\n\n
To cut down on the hassle of removing these elements, tie them up in a cheesecloth or a seasoning ball. Add this into the sauce.<\/p>\n\n\n\n
This way, the flavors of the seasoning are imparted but there is no messy removal afterwards.<\/p>\n\n\n\n
An Alternate Cooking Method<\/h2>\n\n\n\n There is another way to cook this adobo recipe. In this other version, you first add the vinegar alone once the pork has been browned. Then, cook for about 5 minutes.<\/p>\n\n\n\n
Then, you add the rest of the sauce ingredients.<\/p>\n\n\n\n
Now, you should be warned that this does allow for a stronger vinegar flavor. If this isn’t something that you will appreciate, follow the method mentioned in the initial recipe.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nHow to Store Pork Adobo?<\/h2>\n\n\n\n Ended up with leftovers? Not a problem!<\/p>\n\n\n\n
First, let the adobo cool completely. Then transfer to an airtight container. You can keep it in the refrigerator for up to 3 days.<\/p>\n\n\n\n
In case you want to freeze the meat, place the cooled adobo in a freezer bag. Squeeze the air out of the bag before sealing it up tightly.<\/p>\n\n\n\n
You can keep it for up to 2 months in the freezer.<\/p>\n\n\n\n
How to Reheat Adobo?<\/h2>\n\n\n\n When reheating the adobo, make sure that it is completely thawed if it has been frozen.<\/p>\n\n\n\n
Then place in a wide pan – the meat should be in a single layer. Reheat over low heat. For the best results, make sure that the internal temperature is 145 F before serving.<\/p>\n\n\n\n
Make sure to serve and eat while hot.<\/p>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n<\/div>\n\n\n\n
1. Is Adobo Filipino or Mexican?<\/h3>\n\n\n\n This dish is actually found in both Filipino and Mexican cultures. It is believed to have Spanish roots.<\/p>\n\n\n\n
2. What Does Adobo Mean in Cooking?<\/h3>\n\n\n\n It refers to a process where the meat is first marinated and then browned before being cooked in its marinade and sauce.<\/p>\n\n\n\n
3. What Does Pork Adobo Taste Like?<\/h3>\n\n\n\n The ingredients of this delicious dish can vary quite a bit. While it is largely savory and tangy, it can also be sweet if more sugar is added.<\/p>\n\n\n\n
4. What is Adobo Usually Made Of?<\/h3>\n\n\n\n Adobo can be made of any meat or seafood. It can even be made with eggplant and tofu as well. That being said, chicken is the most popular base ingredient while pork is a close second.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n If you have been curious about how to make pork adobo, then this is the recipe for you! Plus all these instructions and guidelines will make it easier to figure out the right way to whip up this dish. Go and give it a try – it is sure to become a favorite!<\/p>\n","protected":false},"excerpt":{"rendered":"
I was only introduced to pork adobo in culinary school but fell in love with it immediately. Ever since then, I have been researching the various variations and trying to figure out which one works the best for me. In this post, I will introduce you to the recipe and show you all the tips […]<\/p>\n","protected":false},"author":2,"featured_media":5501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3779"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=3779"}],"version-history":[{"count":7,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3779\/revisions"}],"predecessor-version":[{"id":5502,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3779\/revisions\/5502"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5501"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=3779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=3779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=3779"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=3779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}