Ingredients:
1 kg pork belly or shoulder, cut into cubes
1 medium onion, chopped
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup vinegar
2 tablespoons fish sauce (patis)
1/2 teaspoon ground black pepper
2 bay leaves
1 tablespoon cooking oil
1/2 cup water (optional, for initial simmering)
Salt to taste
Instructions:
1. Marinate the pork:
In a bowl, combine the pork cubes, soy sauce, vinegar, garlic, onion, bay leaves, and black pepper. Mix well and marinate for at least 30 minutes or overnight for better flavor.
2. SautΓ© the pork:
Heat oil in a large pan over medium heat. Add the marinated pork (without the marinade) and cook, stirring occasionally, until browned on all sides.
3. Add the marinade and simmer:
Add the marinade mixture into the pan and stir to coat the pork. If the liquid is too little, add 1/2 cup of water. Bring to a simmer and cook for 15-20 minutes or until the pork is tender.
4. Reduce the sauce:
Once the pork is tender, let the liquid reduce to a thick sauce. Stir occasionally to prevent burning. The pork should absorb the flavor and the sauce should become oily (this is the βmamantikaβ or oily characteristic of the dish).
5. Fry the pork (optional for crispiness):
Once the sauce has reduced, increase the heat slightly and allow the pork to fry in its own oil until it becomes crispy and golden brown. Stir occasionally.
6. Serve:
Transfer to a serving dish and serve hot with steamed rice.
Pork Adobo Pinatuyo Mamantika is a delicious variation of the classic adobo, where the pork becomes crisp and flavorful with the reduced oily sauce. It’s perfect for those who enjoy a drier, crispier adobo!
Pork Adobo Recipe
