Ilocano Style Pork Adobo

Hon asked me to bring out some pork meat from the freezer earlier which she said she will be cooking Adobo with once thawed. This gave me an idea to cook an Adobo dish from the usual recipe she cooks. 

Pork Adobo ala Ilocano

Adobo is derived from the Spanish word Adobado which means seasoned or marinated. It also is a type of dish that is simple to cook since it only requires a few ingredients. There a lot or variations on how to cook Adobo; some version has it light-browned to dark-browned texture, from the dry version to the light or thick-souped version, from pan-fried to marinated and a lot more. In the Philippines, adobo varies from one province to another. 

Here is our version of Pork Adobo recipe ala Ilocano. 

Ingredients:

Cubed pork meat - (I used pork belly or liempo)

Minced Garlic - (this brings out the garlicky flavor of the dish so make sure that you put plenty of it)

Peppercorns

Vinegar

Soy Sauce

Bay Leaves - (for that added aroma)

Dark Sweet Soy Sauce - (optional, to add sweetness if desired)

Water for boiling

Oil for frying

Procedure: 

1. Boil the water and the meat in a pot and simmer until tender then set aside.

2. In a frying pan with medium heat, fry the garlic.

3. Add in the cooked meat.

4. Add the vinegar, soy sauce, dark sweet soy sauce and bay leaves and put the heat to low then saute until the liquid has evaporated. 

5. Serve with steamed rice. Enjoy!

Tip: You can substitute Dark sweet soy sauce with brown sugar. Make sure to keep stirring until the liquid ingredients evaporate to prevent it from burning.