Philippine Independence Day: Philippine Pork Adobo

June 2, 2013

Philippine Cultural Show
Wednesday June 12
Daley Plaza
12 noon to 1pm
A Philippine Independence Celebration with a cultural showcase of Philippine dances, songs and Filipino fashion show.



2 lbs. pork with skin on
1 cup olive oil (regular cooking oil also okay)
12 pieces fresh garlic, crushed and peeled
2 large onions, sliced into strips
I fresh green pepper sliced into strips
I fresh red pepper sliced into strips
2 tsps. ground pepper
5 pcs Bay leaf
1 tsp. pimiento, seeds or ground
2 tbsps salt
½ cup vinegar (if possible Philippine native vinegar)
½ cup soy sauce

Cut up pork meat with skin on, 1.5 " x 1 ". Wash, let it drip. Before cooking, marinate meat for 30 minutes in salt, vinegar, soy sauce, bay leaf, pimiento, 6 pcs. of crushed garlic

Set medium or large-size skillet or frying pan on stove over medium heat. When pan gets hot, pour ½ of olive oil into pan. When oil starts sizzling, drop 6 crushed garlic and half of the onion. Sautee until brownish. Turn heat to high, drop into pan marinated meat; stir for a I minute, cover and let it cook for 30 minutes over medium heat. Stir or mix meat every 5 minutes. When done, taste for saltiness. You may add salt if desired. Scoop meat out leaving juice on skillet. On a separate skillet over medium heat, pour remaining olive oil; when it's piping hot, sautee remaining 6 garlic until brown, then drop meat into skillet, turn heat to high, continue stirring until meat turns brown. Pour meat juice over meat. Over low heat, stir mixture for a minute or two until juice is thoroughly absorbed in meat. Voila! Your pork adobo is ready to serve! For a "colorful presentation" and tastier Adobo, pour into Adobo, the fresh pepper and onions strips. Stir for a minute, then turn off heat. Arrange Adobo on a platter or dish. Served and enjoy! Philippine pork Adobo is great when served with hot rice, iced or hot tea and sliced fresh mango for dessert.

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