Pork Adobo (Aate Ivy's recipe)

Pork Adobo used to be one of our favourite pork preparations, when we were in Manila. The only dish Aate Ivy cooked for us was Pork Adobo, and it was the best Adobo I ever ate. It is such a simple dish with simple ingredients, and surprisingly easy to cook. It is salty with a hint of sweetness and tastes heavenly with steamed rice.

People who love and prefer Indian flavours - the typical tadka, spices and heat in their food, should avoid this dish. My mother couldn't imagine cooking pork without the chillies and spices. She was a staunch believer in,  "spicier the pork preparation, better the taste." She would have disowned me if she ever knew that I put sugar in pork preparation. :-D 

So tread with caution, and if you are up for trying new flavours, I urge you to give this a try. Against all my initial misgivings, my family and I absolutely love this dish and still prepare this when we want a change from all the spicy pork dishes we normally make. 

With all that out of the way, let's get cooking!

Ingredients:

1. Pork - 750 gms ( cut in 2 inch cubes)
2. Onion - 1 medium, chopped
3. Garlic - 8 cloves, chopped
4. Soy sauce - 1/4 cup
5. Vinegar - 1 tbsp
6. Peppercorn - 1/2 tsp
7. Bay leaves - 2 nos
8. Sugar - 1 tbsp

Method:

1. Add a little oil into a pan, add the onions, garlic and pork and sear on high heat for about five minutes. 
2. You have to stir when needed, so that the pork doesn't stick to the pan, and gets a nice sear.
3. Add all the remaining ingredients and 1/4 cup water, and cook on medium to low flame till the pork is cooked. You can add more water and adjust consistency as needed.
4. Add half the quantity of sugar initially and check for taste and then add more if needed.
5. Serve hot with hot steamed rice and steamed greens or vegetables.

Do check out the most popular pork recipes on this blog:

Pork sorpotel (Goan)

Pork vindaloo (East Indian)

Pork Bafad (Mangalorean)