Thursday, April 13, 2017

Recipe of the Week: Pork Adobo

Hawaii is a melting pot of ethnicity combining Japanese, Korean, Filipino and Portuguese many many other influences.

Pork Adobo is a hearty Filipino comfort food that is extremely popular in Hawaii.  It has sometimes been considered as the unofficial national dish of the Philippines.

Taken from the Spanish, meat was cooked in a mixture of vinegar and salt to keep it fresh longer. 

Adobo has been called a traditional stew served primarily with rice.  It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration.


Pork Adobo


2 tablespoons vegetable oil
2 pounds pork butt, belly or shoulder, cut into 1 1/2 inch pieces.
1/2 cup distilled vinegar
1/3 cup water
1/3 cup shoyu sauce
1/2 head garlic, peeled and crushed
1 1/2 teaspoon whole black peppercorns
2 bay leaves
green onions, chopped for garnish


In a large pot, heat oil to medium-hit temperature and brown the pork in batches.

When all the meat is browned, return pork to the pot and add in the rest of the ingredients.  Bring to a boil, then reduce heat to simmer and cover.

Continue to simmer meat for approximately 40-50 minutes, until the meat is tender.

Serve with rice and top with sliced green onions.