Recipe: Yummy My Lola's Pork Adobo

My Lola's Pork Adobo. HOW TO MAKE THE BEST PORK BELLY ADOBO (Yes even better than your LOLA's) is a video tutorial where Malou Perez-Nievera shares her secrets and tips to make. Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style.

I suggest pork belly for best results. There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. You can cook My Lola's Pork Adobo using 13 ingredients and 19 steps. Here is how you achieve it.

Ingredients of My Lola's Pork Adobo

1. It's of Boneless Pork Steak ( Cut into 1in cubes, or a bit smaller.).
2. Prepare of bay leaves.
3. It's of onion, diced.
4. It's of garlic cloves, diced.
5. Prepare of lemons ( Juiced, no seeds).
6. You need of Salt.
7. It's of black pepper.
8. Prepare of soy sauce.
9. You need of White Vinegar.
10. Prepare of Boiled Eggs.
11. You need of Baby Red Potatoes, halved or in fourths your choice..
12. Prepare of Pot Steamed White Rice (I used Jasmine).
13. You need of Water, Slowly add to your taste and liking. Use less Or More if Necessary.

The most common is pork adobo and this alone has many variations including my favorite - garlicky fried pork adobo. Pour over pork; stir to blend. This film is about a wise Filipino grandmother who makes her ashamed granddaughter… What else would you make to go with pork adobo? Since the adobo is a new recipe for me, I'm going to go with rice.

My Lola's Pork Adobo instructions

1. Put your Pork, Onion, Garlic, Lemon Juice, Salt/Pepper in a big enough bowl..
2. Mix all ingredients thoroughly, Then top with Bay Leaves and Cover with Foil..
3. Marinate in the fridge for 1-3hrs..
4. Once marinated, pull out a deep and wide cooking pan and add cooking oil. Heat on medium..
5. While pan heats up, Mix your soy sauce, vinegar, and water in a measuring cup and set aside..
6. Once Oil is Hot, Remove bay leaves (Set Aside for Later!) And add your meat mixture to the hot pan..
7. Toss meat with spatula or wooden spoon until meat is browned, but not fully cooked..
8. Add back the Bay leaves..
9. Then slowly pour your soy sauce/vinegar mix over all the meat but DO NOT mix or toss meat until boiling hot, vinegar will make bitterness if you do..
10. Cover and Simmer on medium for 2hrs or until sauce has reduced to half the pan, possibly less and is a nice dark brown color..
11. Check on it every half an hour but no more often then this, The meat needs the covered steam to tenderize..
12. In meantime, boil your eggs to perfection, peel, set aside..
13. Then chop your baby potatoes, and set aside in a bowl of cold water so they do not oxidize..
14. In the last 20min, add your potatoes and start your rice to steam..
15. Add peeled boiled eggs during the final 7 minutes as well..
16. Scoot all meat to the side so the eggs may simmer in the juices..
17. Once sauce color/reduction has reached its full potential, and potatoes are completely cooked, turn off burner and keep covered..
18. Serve your plate of steamed rice, topped with Adobo and some extra juice as well with an egg, then enjoy! :).
19. This should be your finished pan of Adobo :).

Once I get the hang of it, I love the idea of trying mashed potatoes and/or veg. Pork cubes are marinated in a chipotle chile-infused sauce, then threaded onto skewers and grilled in this come-and-get-it grilled recipe. Skewers of curried beef, adobo pork, ginger shrimp — even your favorite summer vegetables — add pizzazz to an ordinary cookout or picnic. Adobo is the national dish of the Philippines, and you can make it from just about anything. Add the remaining oil and fry the garlic and onion.