Thank you very much po . Technically, this is the original Pork adobo. I am sorry the recipe didn’t work well for you. Hi Lalaine, Hello, instead of pork belly, can you use pork shoulder instead? this link is to an external site that may or may not meet accessibility guidelines. I have never added the garlic powder or pepper. Happy cooking! You made my day. Oh, wow! 12 cloves garlic, crushed. I am of french, polish and cherokee indian decent. Happy cooking! Adobong baboy is best enjoyed with piping hot steamed rice! The amount of vinegar is ... Ang adobong manok ay ang madali lang lutuin. To help the potatoes from falling apart, pan-fry the cut potatoes first before adding to the stew. Cook chicken pieces until golden … Dacal a salamat. One basic rule I’ve learned though is to simmer the vinegar without stirring para di buhay ang asim. Thank you! Tried this last night, followed the recipe, but we cut the vinegar to 1/2 cup and soy sauce to 1/4 cup. very similar to our Taiwanese braised pork belly, and I can’t wait to try. Shame on ME!!! I am sorry you were disappointed with the recipe. Thanks! We use cookies to ensure you get the best experience on Yummy.ph. When the meat is just about tender, remove the cover and allow to simmer uncovered to take the edge of the vinegar. Yes, adobo is life I use Datu Puti also, it has a mellower taste than regular distilled vinegar in my opinion. At this point the garlic will be … 8 ounces of vinegar (1 cup) is not really a lot considering the amount of meat. As long as you follow the tips I provided, you should have great results. Yes, boiling the vinegar makes a big difference as the step really tames the strong acid taste. Bring to a simmer. , Thanks for the feedback, Courtney! Required fields are marked *. To receive new activation email, please enter your email address in the field below. if so, how long will you braise it for? Your email address will not be published. Is that a flavored soy sauce? Just follow the ratio of vinegar, soy sauce, and water when adjusting the recipe. I just don’t approve them right away until I’m able to respond to them. Leftovers can also be transformed into delicious fried rice. It’s a struggle to feed kids sometimes. I am so sorry the recipe didn’t work out well for you. If you like soy sauce this is the dish for you. I made your tinola and adobo, brought back poignant memories growing up poor in the Philippines. I left everything simmering for about an hour and 20 minutes and the meat was very tender. But for some reason, my version is inconsistent. Much appreciated! When you think of Filipino adobo, the most common way of making this classic stew is with the usual ingredients: soy sauce, vinegar, garlic, laurel leaves, and black pepper.