This Spanish influenced dish is one of the national dishes of the Philippines. Adobo done correctly is yummy and can be made with chicken or pork.
AuthorHungry PandaCategoryMeatDifficultyIntermediateUse two rice measuring cups of rice then fill to the WHITE RICE or LONG GRAIN 2 cup level line in your rice cooker bowl with water.
Press the WHITE rice function (or LONG GRAIN setting if you have it) of your rice cooker and press START.
In a pan saute garlic, onions and ginger until soft. Add the pork chunks and seal.
Add the soy sauce, vinegar, water, bay leaves and paprika.
At this point add a little salt and pepper and sugar (usually around 11⁄2 tbsp). Add the potatoes.
Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.
Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.
Cook for a further 10 mins - serve with rice
Ingredients
Directions
Use two rice measuring cups of rice then fill to the WHITE RICE or LONG GRAIN 2 cup level line in your rice cooker bowl with water.
Press the WHITE rice function (or LONG GRAIN setting if you have it) of your rice cooker and press START.
In a pan saute garlic, onions and ginger until soft. Add the pork chunks and seal.
Add the soy sauce, vinegar, water, bay leaves and paprika.
At this point add a little salt and pepper and sugar (usually around 11⁄2 tbsp). Add the potatoes.
Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour.
Add cornflour and water to thicken and add more salt and pepper, according to how it tastes.
Cook for a further 10 mins - serve with rice
Notes
As this recipe is traditionally meat heavy we usually also add carrots and some other veg like red pepper, broccoli and cauliflower, but the dish can be served with just pork.