If we had never lived in Delano, so rich with Filipino culture, I may never have tasted adobo. How sad would that have been? Pork or chicken adobo made an appearance at every community gathering along with lumpia, pancit, and pan de sal. What memories!
Last Saturday we attended a funeral for Felisa Aroy, friend, surrogate mother to my daughter and a matriarch in the Delano Filipino community. Amid the hugs, tears, and laughter was food…plenty of it…starring pork adobo. Felisa had taught me to make adobo and so adobo seemed so fitting a closure for this season! Bon voyage, dear Felisa! Until we meet again, I hold pork adobo as one of our sweet memories. Five days after the funeral, I want more adobo! Yes, it’s partly a way of dealing with loss, but it’s so exotically delicious, I just did not have my fill of it last Saturday.
So here we are with a freshly-made batch to enjoy on a cold wet night and to share with you. You will be amazed at how simple this is to put together. It takes some cook time, but use a slow cooker if need be.
Filipino culture is very communal. I can’t imagine anyone eating alone! Invite a friend to enjoy this dish if you have to. Be communal, enjoy the adobo, and laugh a lot. Felisa would be so pleased.
Pork Adobo Ingredients
- 3 pounds pork roast cut into 1 inch cubes, fat trimmed
- 1/2 cup vinegar
- 1/2 cup tamari sauce
- 1 cup rich chicken bone broth
- 3 bay leaves, fresh if possible
- 2 teaspoons peppercorns
- 5 cloves garlic, finely minces
- 1 small onion, minced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
Pork Adobo Steps
- Place all but the pork into a large pot. Stir to combine thoroughly. You may want to tie the peppercorns up in a cheesecloth to leave them easier to retrieve when the dish is finished cooking.
- Add the pork cubes to the marinade and stir to thoroughly coat the meat. Let it rest for about 30 minutes. Stir a couple of times to distribute the flavors.
- Bring the meat and marinade to a boil over high heat, then turn it down to a simmer. Cover lightly and simmer for 1 1/2 – 2 hours, until the meat is tender.
- Remove the lid and cook another 10-15 minutes to reduce the liquid. Check for salt and pepper and make any necessary adjustments.
- Serve over rice with a nice scoop of broth.
- If you choose to cook the adobo in a slow-cooker, follow steps one and two, working in the container of a large slow-cooker. Cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
Pork adobo performs beautifully as a leftover and freezes nicely. Do not hesitate to cook plenty when you find one of those an amazing deal on pork roast!