Pork Adobo, Hawaiian StylePrep: 25 min Cook: 1 hours Servings: 1by Bernard Dahilig3 recipes>
I decided to post this recipe for those of you that do not know or are not familiar with Filipino Foods. being borne Filipino by choice, this recipe reminds me of my Mom's & Lola's kitchen. The fragrance of soy sauce, apple ciider vinegar, frech crushed garlic, laurel leaves - served with hot steamed white rice? How can you not get hungry!
- 1 boneless pork butt cut into bite sized chunks
- 1 tbsp organic coconut oil
- 12 cloves garlic finely chopped
- 6 tbsps soy sauce
- 5 tbsps chinese oyster sauce
- 6 tbsps apple cider vinegar
- 3 bay leaves
- 1 tsp ground black pepper (coarse)
- 1 tsp date sugar
- Simple recipe guys. Straightforward slow cook style which is my fave way to cook. I have modified this recipe from a source online that is similar to what my mom & grandma made but I added my own touch to it.
- First off, cut the bomeless pork butt into manageable bite size pieces, Separate the fatty cuts from the meaty ones as you will brown off the fatty cuts for the maillard reaction. if you don't know this term - simple: CARAMELIZATION, COLOR.
- The addition of the coconut oil and date sugar is my touch to it as I myself am into healthy eating. In a large dutch over, bring to high heat and throw in your fatty cuts of the pork to achieve a nice golden brown color, When that is done, add in your meaty cuts and do the same. Add in remaining ingredients bring to boil and let simmer until meat is nice and tender.
- if you feel you want to have the dish with its own sauce, by all means you can add in your own scratch made pork broth or store bought broth to your liking.
- Serve with hot steamed sticky rice and a noce green leafy salad.
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