Are you ready to experience a burst of flavor in every bite? Look no further than Pork Adobo, a beloved Filipino dish that has taken the world by storm. This recipe, paired perfectly with the Elixir Blanco, will leave your taste buds humming with satisfaction.
- 1 1/2 pounds pork shoulder, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 head garlic, peeled and smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1/2 cup water
- In a large pot, combine pork shoulder, soy sauce, white vinegar, brown sugar, garlic, bay leaf, and black peppercorns. Bring to a boil over medium heat.
- Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.
- Remove the lid and continue to simmer, stirring occasionally, until the sauce has thickened and the pork is tender, about 30 minutes more.
- Remove the bay leaf and serve hot with rice and a drizzle of Elixir Blanco.
But why stop there? We’ve got even more delicious Filipino recipes to satisfy your cravings. Try our Fried Tilapia and Kare-Kare for a complete and satisfying meal for four!
- 4 whole tilapia, scaled and gutted
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/4 cup canola oil
- Season tilapia with salt and black pepper, then dredge in all-purpose flour.
- In a large pan, heat canola oil over medium-high heat.
- Cook tilapia for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from pan and serve hot with a side of soy sauce and vinegar for dipping.
- 2 pounds oxtail or beef short ribs
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons peanut butter
- 3 cups beef broth
- 1 eggplant, cut into chunks
- 1 bok choy, chopped
- In a large pot, bring oxtail or beef short ribs to a boil. Reduce heat to low and simmer until tender, about 3 hours.
- In a separate pot, heat vegetable oil over medium-high heat. Add onion and garlic, and cook until soft and fragrant, about 5 minutes.
- Add peanut butter and beef broth to the pot with the onion and garlic. Stir until smooth, then add in the cooked oxtail or beef short ribs.
- Simmer for 30 minutes, then add in eggplant and bok choy. Continue to simmer until vegetables are tender, about 10 minutes more.
- Serve hot with rice on the side.
These Filipino dishes are sure to impress your taste buds and your guests. Whip them up for your next dinner party or for a cozy night in!