Nagmamantikang Pork Adobo
Oily Pork Adobo Recipe.
Prep Time5 mins
Cook Time1 hr 10 mins
Course: Main Course
Keyword: adobo, adobong baboy, easy adobo, pork adobo, ulam
Servings: 4 people
Author: Vanjo Merano
- 1 1/2 lbs. pork belly cubed
- 3/4 cup pineapple juice
- 8 cloves garlic crushed
- 3 tablespoons soy sauce
- 5 tablespoons white vinegar
- 4 teaspoons fish sauce
- 3 pieces dried bay leaves
- ½ teaspoon peppercorn cracked
- 2 tablespoons cooking oil
Combine pork and pineapple juice. Mix well. Marinate pork for a minimum of 3 hours.
Separate the pork from the remaining marinade. Set aside.
Heat oil in a pan. Add garlic. Sauté until the garlic starts browning.
Add pork. Sauté until the outer part starts to turn light brown.
Pour soy sauce and add dried bay leaves and cracked peppercorn. Stir. Continue cooking for 2 minutes.
Pour vinegar and remaining pineapple juice marinade. Let boil. Stir. Cover the pan and adjust heat to low. Continue cooking until the pork tenderizes.
Remove the cover of the pan. Add fish sauce. Stir and continue cooking in medium heat until the sauce completely evaporates.
Transfer to a serving bowl. Serve with warm rice.
Calories: 993kcal | Carbohydrates: 10g | Protein: 18g | Fat: 97g | Saturated Fat: 33g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1282mg | Potassium: 454mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg