Cook With Me: Pork Adobo "Tagalog Style"

Adobong Bisaya

My very own version of Adobong Tagalog

 

Disclaimer: There's a slight difference between the Adobong Tagalog (Manila) and Adobong Bisaya (Cebu or any Visayan Speaking Region). See the picture above. 

The Adobo version of Cebuanos or any Visayan Speaking Regions is more or less likely deep-fried pork whilst the Adobo of the people in Manila are almost similar to Humba.

Surprisingly, my discovery of cooking Adobong Tagalog was just an experiment that resulted well.

Craving for Pork Adobo (Tagalog Version) this quarantine but doesn't know how to cook? Well here are my simple procedures in cooking Adobong Tagalog.

Ingredients: 

• 1 kilo or 1/2 kilo Pork – cut into serving pieces

• 3 cloves garlic, crushed

• 1/3 cup vinegar

• 3 tbsp. soy sauce

• 1-2 pcs. Bay Leaf

• 1/4 tsp. Black pepper

• 1 tbsp. sugar (optional)

• 1/4 cup cooking oil

• 1 clove white onion/red onion - cut in circles

Note: Some ingredients are subject to change. Depending on the person's preference.

Cooking Procedures:

• Separate the fat and lean pork.
• After heating the pan put the fat pork, and extract the oil. Afterward, set aside.
• Then, use the oil from the fat pork to saute the ginger.
• Add the lean meat. After a few seconds add the fat pork and the other ingredients such as soy sauce, bay leaf, black pepper, vinegar, and sugar (optional).
Also, you can add 1/4 cup of water to boil the meat and soften it. 
You can even adjust the other ingredients for your taste.
After a few minutes . . .  
• Finally, add the white onion and simmer for a couple of seconds.

There are so many ways of cooking Adobong Tagalog you can refer to other blogs too.

Happy Cooking! ღ