Today is the Philippine’s 119th Independence Day. A celebration of freedom from the clutches of Spanish rule. And today, I have decided to cook Pork Adobo. That is, my mother and slightly my sister’s version of Pork Adobo.
I asked my mother what ingredients I should buy. She gave me the following lists. My sister Debie also told me to marinade the pork with Sprite soft drinks. But my mother was against it. I just sort of followed my sister’s advice.
Ingredients I bought
- ½ kilo pork
- 3 large potatoes (cubed)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- soy sauce
- 1 Sprite soft drinks. 300 ml (mismo size)
- pamintang buo (peppercorns)
- 2 pcs. dahon ng laurel (bay leaves)
- cooking oil
- oyster sauce (optional)
I marinated the pork using Sprite, but I think that’s supposed to be for barbecuing.
Potatoes, onions, and garlic.
Cubed potatoes, chopped onions, minced garlic.
- The first thing I did was marinate the pork with Sprite, leaving it for at least 30 minutes.
- Using a pan, heating oil on low, I sautéed the garlic first then the onions next.
- I added the pork after draining the Sprite soft drinks.
- My mother then added an estimated amount of soy sauce. Mentioning that, after stirring and the pork doesn’t have enough brown color then the soy sauce wasn’t enough.
- We then added the potatoes.
- Added the pamintang buo and dahon ng laurel.
- Added 2 tablespoons of vinegar
- Added the optional oyster sauce to taste.
- Added enough water to submerge the pork and bring to a boil or until the pork becomes soft.
Cooking pork adobo.
The output wasn’t perfect. One error that I made was buying the wrong part of the pig. I bought the “pigi” or leg/hind leg part which is quite hard and needs a longer boiling time. Some of the online recipes suggest using pork belly while my mother said that I should have bought pork kasim or shoulder pork cut. We needed to transfer the Pork Adobo from the pan to the casserole because our pan didn’t have a cover. We needed to cover the boiling Pork Adobo in order for the meat to tenderize faster. We also added some more water and soy sauce for taste.
I had to remove the potatoes since they were already soft but the pork was still hard. I decided to give the meat another 15 minute boil. After that, I re-added the potatoes and it was ready to be served.
My verdict? My Pork Adobo lacked taste. I never knew cooking Pork Adobo would be so difficult. But let this be the start of my cooking journey.