Filipino adobo is a salt and sour medley of goodness that leaves you craving for more. Vinegar, soy sauce and garlic are the three key ingredients to this famous "Pinoy" dish. You can use this adobo marinade and sauce on pork, chicken, squid, veggies or a combination knockout of chicken and pork. Filipinos usually serve adobo with white rice. I recommend pairing this particular dish -- pork adobo -- with a glass of pinot noir wine. Pinot noir is excellent with adobo because of this varietal's acidity, which helps cut through the fat. The pinot's medium-light body allows the pork to shine without overpowering it. Tweet me @fullofpinot for suggestions on specific wine brands and producers that fit your budget.
Prep time: 20 minutes
Cook time: 45-50 minutes
Serves 4 people
- 6 cloves of garlic
- 2 tbl. olive oil
- 2 lbs. of pork shoulder (cut in 1 in. cubes)
- 1 tsp. of salt
- 1 tsp. of pepper (or pepper corns)
- 1 cup of white vinegar (cane preferred)
- 1 cup of water
- 3/4 cup of soy sauce
- 2 bay leaves
Mince garlic. Heat olive oil over medium heat in a heavy pot like a dutch oven. Once oil is hot, add minced garlic. Cook garlic for 1 minute, then add pork shoulder and use tongs or wooden spoon to sauté in garlic and oil for 2 minutes. Add vinegar and water. Turn up heat to medium-high and wait until boiling, then reduce to low-medium heat and add soy sauce. Stir pot, and add bay leaves. Cover and let simmer for 45-50 minutes, or until pork is tender.