Pinoy Pork Adobo
My version of the traditional Filipino dish. This can be prepped well ahead of time, leaving the pork to marinate for at least a couple of hours, the longer the better. Adobo is the name for the marinade. Use either all pork belly or a mix of it plus other pork cuts such as loin and shoulder. Key elements are the use of dark soy sauce, not light, sparkling lemonade, and apple (Pink Lady®, Jazz™, or Pacific Rose™ are ideal). Serve with rice.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Chicken can also be used instead of pork.
When creating the marinade, you can add more oil, dark soy, or apple cider vinegar to get a nice balance. The pork wants to be very moist but not splashing.
Adding vegetables is optional: onion, bell pepper, broccoli, and shiitake mushrooms work well.