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Adobong Baboy (Pork Adobo)


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  • 6 pork loin chops or leg chops (2 lbs)
  • 8-10 cloves garlic
  • 1 cup white vinegar
  • 1 cup water
  • 1 1/2 tsp salt
  • 2 bay leaves
  • 1/2 tsp ground black pepper
  • lard or oil for frying


Servings 6


Step 1

1) Cut skin from pork and discard. If chops are large, cut into serving pieces. Put pork and all other ingredients except oil or lard into a heavy saucepan and marinate for 1 hour. Bring to boil, then reduce heat and simmer 40 minutes or until pork is tender. Remove prok from pan, boil liquid over high heat until reduced and thickened. Strain into small bowl and spoon fat from top into frying pan. Add lard or oil so that the base of pan is covered with 5mm fat and fry the prok pieces until evenly brown and crisp all over. Arrange on a heated serving plate and pour the sauce over. Serve very hot accompanied by white rice.

For chicken and Pork Adobo:

1) Follow above recipe, reducing pork to 500g (1 lb) and adding a roasting chicken weighing about 1.25kg (2 1/2 lbs) cut into serving pieces. Reduce cooking time to 30 minutes in the vinegar and garlic liquid. Continue as before. Serve garnished with pimento strips or tomato wedges, and accompanied by white rice.


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